Baked Macaroni and Cheese


    12 oz. shell pasta cooked short of al dente (3 minutes less than the box says)
    3 1/2 cups shredded extra sharp yellow cheddar cheese
    1/2 cup shredded parmesan cheese
    2 1/2 cups milk
    4 tbsp. butter
    4 tbsp. flour
    1/2 can condensed cheddar soup
    2 tsp salt
    1 tsp pepper
    2 tsp mustard powder
    2 tsp onion powder
    2 tsp garlic powder
    2 tsp dijon mustard

For the topping:

    1/2 cup shredded extra sharp yellow cheddar cheese
    1 cup of crushed pretzels
    1/2 cup panko breadcrumbs
    1 tsp parsley


  • heat kitchen appliance to 425 degrees and spray a nine by twelve casserole dish with non-stick spray.
  • during a sauce pan, soften butter. Once liquified, whisk in flour till swish. Let cook one minute. Add within the milk. Cook over medium heat till milk mixture thickens. Add all the seasonings and stir.
  • close up the warmth and add three 1/2 cups of the additional sharp cheese and therefore the cheese cheese. Stir well till all liquified. Add within the [*fr1] will of condensed soup and stir well. Pour the cheese mixture over the braised alimentary paste and add the alimentary paste to the casserole dish.
  • prime with the cheese, pretzels, panko, and parsley. Bake for 15-18 minutes, or till golden brown. Let sit ten minutes before serving.


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