°12 ounces dry pasta
°1/4 cup of butter
°1/4 cup flour
°1 1/2 cups of milk
°1 cup light cream is about 10-12% MF
°1/2 teaspoon dry mustard powder
°1 teaspoon onion powder
°salt and pepper as needed
°1 can optional 10.75 oz. heavy cream of cheddar soup
°4 cups of cheddar cheese, divided
°1/2 cup fresh Parmesan cheese
Preheat the oven to 425 degrees.
Cook pasta according to package directions.
Drain and run under cold water.
Melt the butter over medium heat in a large saucepan.
Whisk in flour and let sit for 2 minutes, stirring.
Slowly whisk in the cream, milk, mustard powder, onion powder, and salt and pepper to taste.
Cook over medium heat, stirring, until thickened.
Remove from heat, and add Parmesan and 3 cups of cheddar cheese until melted.
Add soup if using.
Mix the cheese sauce and the macaroni noodles together.
Pour into a greased 9″ x 13″ skillet.
Put the remaining cheese on top.
Bake for 18-24 minutes or until bubbly.
Do not overcook.
Cool for 10-15 minutes before serving.