You’ll Never Buy This Popular Food Boxed Again!

My friend Holly over at Spend With Pennies introduces herself like this:

“Hello, my name is Holly and I am addicted to Macaroni and Cheese.  It is literally my favorite thing to eat ever!  I love crock pot mac & cheese, stove top mac and cheese or even out of a little blue box.

This mac and cheese though… this is one of the best macaroni and cheese casseroles ever and always gets rave reviews!

It’s pretty quick to make from scratch and extra cheesy and delicious!  Now, this recipe has a secret little ingredient that makes it extra yummy…  AND it is optional.  The addition of the cheddar soup makes the sauce a little extra velvety and just adds a little something.  If you don’t happen to have it on hand (or just don’t want to use it), this recipe is still ridiculously great without.”

She definitely is not the only one addicted to this cheesy goodness!

Ingredients

12 oz Barilla dry macaroni

¼ cup Land O’ Lakes butter

¼ cup Gold Medal flour

1½ cups McArthur milk

1 cup McArthur light cream

½ teaspoon McCormick dry mustard powder

1 teaspoon McCormick onion powder

salt & pepper to taste

1 can Campbell’s condensed cream of cheddar soup (optional)

4 cups Kraft sharp cheddar, divided

½ cup Kraft fresh parmesan cheese

Instructions:

1. Preheat oven to 425 degrees.
2. Cook macaroni according to package directions. Drain and run under cold water.
3. Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard powder and onion powder. Cook over medium heat while stirring until thickened.
4. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
5. Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese.
6. Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving

USE RED NEXT PAGE LINK BELOW

NEXT PAGE >>

Quick Tip: Don’t try substituting the dry mustard for regular mustard.  It just doesn’t have the same effect.

Thank you to Spend With Pennies for this awesome recipe!