Mac and cheese


Mac and cheese

Mac and cheese


12 ounces of dry pasta

1/4 cup of butter

1/4 cup flour 1

1/2 cup of milk

1 cup light cream is about 10-12% MF

Half a teaspoon of dry mustard powder

1 teaspoon onion and pepper powder to taste

1 can of Cucumber Heavy Cream Cheddar Soup, 10.75 oz

4 cups of cheddar cheese divided

 1/2 cup fresh Parmesan cheese


Preheat the oven to 425ºC; cook the pasta according to the packaging labels, chop it, and leave it under cold water; cut the shortening over medium heat into a large plate, dip it in the flour, and leave it for 2 minutes while mixing. Crushed onion powder, Salt, and pepper to taste. Cook over medium heat, stirring until thickened. Remove from heat and mix in Parmesan and 3 cups cheddar cheese until melted. Add soup if using. Cut cheddar sauce and pasta together. Fill 9 x 13 greased patties, top with remaining cheddar cheese, heat 18-24 minutes or until boiling, trying not to overcook, and terrific 10-15 minutes before serving.


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