*ingredients:
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
Methods:
Preheat the oven to 425ºC, cook the pasta according to the labels on the package, 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, cool 10-15 minutes before serving.
Enjoy!