Ingredients
°12 ounces dry pasta
°1/4 cup butter
°1/4 cup flour 1
°1/2 cup milk
°1 cup light cream is about 10-12% MF
°1/2 tsp dry mustard powder
°1 teaspoon onion and pepper powder, to taste
°1 can Heavy Cream Cheddar Soup Option 10.75 oz
°4 cups cheddar cheese, divided
°1/2 cup fresh parmesan cheese
Preparation
Preheat your oven to 350 degrees F (175 degrees C) and grease or spray your 9×13 baking dish with nonstick cooking spray. Cook the elbow macaroni pasta according to the box instructions, but remove the pasta 2 minutes earlier than the recommended cooking time (for an al dente texture). Drain the pasta and rinse with cold water. Put aside. In bowl, whisk the eggs until frothy. Then add the milk and heavy cream, mix. Add the cheeses, reserving 1 cup sharp cheddar cheese for garnish and seasoning (garlic powder, onion powder, salt, pepper & cayenne pepper) as well as cooked pasta. Stir to combine. Transfer to your baking dish and top with 1 cup reserved sharp cheddar cheese. Baking uncovered in the center your oven at 350 degrees F (175 degrees C) for 40 minutes. Allow baked macaroni and cheese to cool for 10-15 minutes before serving. * Macaroni and cheese may seem unsteady, but take shape as it cools.
Enjoy !
