Ingredients
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4 cups uncooked elbow macaroni (for a thicker texture increase the pasta to 5 cups or a little more)
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4 tablespoons butter (additional 2 tablespoons to mix with cooked pasta)
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2 large garlic cloves, minced garlic (optional if you are a garlic lover then add in)
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1 teaspoon onion powder
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1 teaspoon mustard powder
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1/4 teaspoon cayenne pepper
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3 tablespoons flour
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3 cups half-and-half cream (or use milk or 1-1/2 cups each)
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1 1/2 cups old shredded cheddar cheese
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1 (16 ounce) package Velveeta cheese (cut into small cubes)
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salt & freshly ground black pepper (to taste)
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1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 350 degrees F.
- Grease a medium casserole dish.
- Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta) drain but do not rinse.
- Place in a bowl and mix with 2 tablespoons butter to prevent sticking; set aside.
- Melt 4 tablespoons (1/4 cup) butter in a large saucepan over medium heat.
- Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes.
- Add in flour and stir for 1 minute.
- Slowly add cream and cook stirring constantly over medium until bubbly and thickened.
- Reduce heat and add in both cheeses; mix until melted and smooth.
- Season with salt and black pepper to taste.
- Add in the cooked pasta and toss to combine.
- Transfer to baking dish.
- Sprinkle with Parmesan cheese.
- Bake 350 degrees F for about 20-25 minutes.