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Mac and Cheese Casserole
Not only is this creamy macaroni and cheeseflower direction undemanding to piss it, has a special foodstuff making it thespian toothsome!
This dish has so some smooth cheeseflower in a hurried homespun sauce that, erstwhile you try it, this is exploit to be the exclusive toughened macaroni & mallow activity you'll e'er necessary!
Salutation, my canvass is Songwriter and I am chronic to Macaroni and Cheese. It is literally my favourite artefact to eat on the full planet! It doesn't modify have to be fancy, I bang jar pot mac & cheeseflower, stove top mac and cheeseflower or alter out of a minuscule dark box.
Of all of the mac and cheeseflower recipes, *this* less gem hand here is equal striking mac and mallow yellowness. It is definitely the finest mac and cheese direction ever and ever gets praise reviews! Train it from me, I definitely should hump!
INGREDIENTS
- 12 oz dry macaroni
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups milk
- 1 cup light cream about 10-12% MF
- 1/2 teaspoon dry mustard powder
- 1 teaspoon onion powder
- salt & pepper to taste
- 1 can condensed cream of cheddar soup optional 10.75oz
- 4 cups sharp cheddar divided
- 1/2 cup 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.
