3 Cups Elbow Macaroni
1/4 cup butter
1/4 cup flour
2 1/2 cups milk
1/2 tsp. Dry Mustard
1 tsp. garlic powder
salt and pepper to taste
1 can Cream of Cheddar soup (optional)
4 cups of sharp cheddar
1/2 cup of Parmesan

3 Cup s Elbow Macaroni 1/4 cup butter 1/4 cup flour 2 1/2 cups milk 1/2 tsp Dry Mustard 1 tsp garlic powder 1 can Cream of Cheddar soup (optional) 4 cup s of sharp cheddar 1/2 cup of Parmesan

1. Heat oven to 425 degrees
2. Cook macaroni according to package directions. Drain and rinse.
3. Melt butter over medium heat in a large saucepan . Whisk in flour and let cook 2 minutes while stirring . Slowly whisk in milk and seasonings . Cook over medium heat while stirring until thickened.
4. Remove from heat and stir in Parmesan cheese and 3 cups of cheddar until melted. Add soup if using.
5. Toss macaroni and cheese sauce together . Pour into greased 9X13 pan. Top with remaining cheese .
6. Bake 18-24 minutes or until bubbly . do not over cook . cool for 10-15 minutes before serving.