Here's how we are making it!

Ingredients:

12 oz dry macaroni 

¼ cup butter 

¼ cup flour 

1½ cups milk 

1 cup light cream 

½ teaspoon dry mustard powder 

1 teaspoon onion powder 

bread crumbs (approximately 1 to 2 cups, enough for the topping)

1 can condensed cream of cheddar soup (optional) 

4 cups sharp cheddar, divided 

½ cup fresh parmesan cheese

salt & pepper to taste 

Directions: 

Preheat oven to 425 degrees. Cook macaroni according to the package directions, be sure not to overcook. Drain and run under cold water. Melt the butter over medium heat in a large saucepan then whisk in flour and let cook 2 minutes while stirring. Slowly whisk in the cream, milk, mustard powder and onion powder. Cook over medium heat while stirring until it is thickened. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until it's melted. Add soup if you are choosing to use it. Toss the cheese sauce & macaroni noodles together. Pour mixture into a greased 9x13 pan. Top with remaining cheese and the breadcrumbs. Bake 18-24 minutes or until it is bubbly. Do not overcook. Cool 10-15 minutes before serving the dish.