Check out what our friends at Spend With Pennies had to say about this recipe:
“I made this last night and loved it! I am always on the lookout for a good mac and cheese recipe and this one fit the bill…definitely a keeper. I used the soup and fyi, since the pasta came in a 16oz package I used all 16oz instead of just 12oz and there was plenty of sauce. And I do love a lot of cheesy sauce. Yummy!”
This recipe is amazing. It truly is. I mean, literally everyone loves macaroni and cheese. My entire family enjoys eating this delightful dish. I always pair it with a veggie, applesauce, and some bread to make a complete meal.
Ingredients
12 oz Barilla dry macaroni
¼ cup Land O Lakes butter
¼ cup Gold Medal flour
1½ cups Borden milk
1 cup Borden light cream
½ teaspoon McCormick dry mustard powder
1 teaspoon McCormick onion powder
1 can Kraft condensed cream of cheddar soup (optional)
4 cups Kraft sharp cheddar, divided
½ cup fresh Parmesan cheese
Instructions
- Preheat oven to 425 degrees.
- Cook macaroni according to package directions. Drain and run under cold water.
- 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.
- Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
- Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese.
- Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.
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Quick Tip: For some crunch, put some panko bread crumbs prior to baking.
Thank you to Spend With Pennies for this recipe!
