Ingredients
- 448 grams dry macaroni pasta (dry 4 cups)
- 4 tablespoons butter (additional 2 tablespoons to mix with cooked pasta)
- 3 garlic cloves, minced (garlic lovers can use more)
- 1 teaspoon onion powder (can increase)
- 1 teaspoon dry mustard powder
- 1/8 teaspoon cayenne pepper (optional)
- 3 tablespoons all-purpose flour
- 3 cups whole milk (or half-and-half cream, or half of each)
- 1 1/2 cups cheddar cheese, shredded (old cheddar)
- 1 package (16 ounces) processed cheese (Velveeta, cut into small cubes)
- Salt & freshly ground black pepper, to taste (I use seasoned salt)
- 1/2 cup grated Parmesan cheese
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Grease a 13 x 9-inch baking dish.
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Step 3: Cook the pasta in a pot of boiling salted water until only halfway cooked (the pasta will soften more in the oven) drain then rinse under very cold water, drain again; set aside.
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Step 4: Melt 4 tablespoons (1/4 cup) butter in a large saucepan over medium heat.
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Step 5: Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes.
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Step 6: Add in flour and stir for 1 minute.
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Step 7: Slowly add cream and cook stirring constantly over medium until bubbly and thickened.
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Step 8: Reduce heat to low and add in both cheeses; mix until melted and smooth.
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Step 9: Season with salt and black pepper to taste.
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Step 10: Mix in the cooked pasta. Transfer to baking dish. Sprinkle with Parmesan cheese.
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Step 11: Bake in a preheated 350 degrees F oven (bottom oven rack) for about 25-30 minutes or until hot an bubbly.
We hope you enjoy this recipe!
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