Mac and Cheese
INGREDIENTS
12 ounces dry elbow macaroni
¼ cup butter
¼ cup flour
1 ½ cups milk
1 cup light cream about 10-12% MF
½ teaspoon dry mustard powder
1 teaspoon onion powder
salt & pepper to taste
1 can condensed cheddar cheese soup optional 10.75 ounces
4 cups sharp cheddar divided
½ cup fresh parmesan cheese
INSTRUCTIONS
Preheat oven to 425°F
Cook macaroni al dente (firm) in keeping with bundle directions. Drain and run beneathneath bloodless water
Melt butter over medium warmness in a huge saucepan. Whisk in flour and allow prepare dinner dinner 2
mins even as stirring. Slowly whisk in milk, cream, mustard powder, onion powder,
salt & pepper to taste. Cook over medium warmness even as stirring till thickened
Remove from warmness and stir in parmesan cheese & three cups cheddar cheese till melted. Add soup if using
Toss cheese sauce & macaroni noodles collectively. Pour right into a greased 9×thirteen pan. Top with ultimate cheese
Bake 18-24 mins or till bubbly. Do now no longer over prepare dinner dinner. Cool 10-15 mins earlier than serving
Note
Cook pasta al dente (firm) so it does not overcook withinside the oven. I typically undercook with the aid of using approximately 1-2 minute
Salt the pasta water
Rinse the pasta after cooking This specific recipe is designed for rinsed pasta. This stops it from cooking
Shred the cheese with the aid of using hand Pre-shredded cheeses comprise components to hold it from sticking collectively which have an effect on the manner it melts
Rest earlier than serving this can thicken the sauce and permit the casserole to set
Watch the timer Most importantly of all… do now no longer over-bake this recipe
NUTRITION INFORMATIO
Calories: 539, Carbohydrates: 39g, Protein: 24g, Fat: 32g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 529mg, Potassium: 246mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1031IU, Vitamin C: 1mg, Calcium: 560mg, Iron: 1mgN…..ses……
