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 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.


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