Homemade Mac and Cheese Casserole (770)

Ingredients:

• 12 ounces elbow macaroni
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 ½ cups milk
• 1 cup half and half (or light cream)
• ½ teaspoon dry mustard powder
• 1 teaspoon onion powder
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• 10.75 ounces condensed cheddar cheese soup (1 can, optional)
• 4 cups shredded sharp cheddar cheese (divided)
• ½ cup shredded Parmesan cheese

Instructions:

1. Preheat oven to 425°F.
2. Cook macaroni al dente 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 milk, cream, mustard powder, onion powder, salt and pepper to taste. Cook over medium heat while stirring until thickened.
4. Remove from heat and stir in Parmesan cheese and 3 cups cheddar cheese until melted. Add soup if using. Taste and season with additional salt and pepper if desired.
5. Toss cheese sauce and macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining 1 cup cheese.
6. Bake 18 to 24 minutes or until bubbly. Do not over cook. Cool 10 to 15 minutes before serving.