°12 ounces dry pasta
°1/4 cup butter
°1/4 cup flour
°1 1/2 cup milk
°1 c light cream for 10-12% MF
°1/2 teaspoon dry mustard powder
°1 teaspoon onion powder
°Salt and pepper to taste
°1 condensed cream of cheddar soup optional 10.75 oz
°4 sharp cheddar cups divided
°1/2 cup fresh parmesan cheese
Preheat oven 425 degrees.
Cook the pasta according to the instructions of the packaging.
Drain and run under cold water.
Melt the butter over medium heat in a large saucepan.
Whisk the flour and cook for 2 minutes while stirring.
Slowly whisk in cream, milk, mustard powder, onion powder, salt and pepper to taste.
Cook over medium heat, stirring until condensed.
Remove from heat and stir in the parmesan and 3 cups of cheddar until melted.
Add soup if you use.
Put the cheese sauce and pasta noodles together.
Pour into a greased pan 9 × 13.
Top with the remaining cheese.
Bake for 18 to 24 minutes or until bubbly.
Cool 10-15 minutes before serving.