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
Methods:
Preheat the oven to 425 ° C, cook the pasta according to the package labels, cut it and leave it under cold water, cut the margarine over medium heat into a large plate, dip in the flour and leave for 2 minutes while mixing. Powder onion powder, salt and pepper to taste, cook over medium heat, stirring, until thickened, remove from heat and mix in Cheddar Parmesan and 3 cups cheddar until loosened, add soup if using, trim cheddar sauce and pasta together, fill 9 x 13 piece greased, top with leftover cheddar cheese, heat 18-24 minutes or until boiling, try not to cook too much, cool 10-15 minutes before serving.