12 oz dry macaroni
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 cup light cream about 10-12% MF
1/2 teaspoon dry mustard powder
1 teaspoon onion powdersalt & pepper to taste
1 can condensed cream of cheddar soup optional 10.75oz
4 cups sharp cheddar divided
1/2 cup fresh parmesan cheese
Preheat oven to 425 degrees.
Cook macaroni according to package directions.
Drain and run under cold water.
Melt butter over medium heat in a large saucepan.
Whisk in flour and let cook 2 minutes while stirring.
Slowly whisk in cream, milk, mustard powder onion powder, salt and pepper to taste.
Cook over medium heat while stirring until thickened.
Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted.
Add soup if using.
Toss cheese sauce & macaroni noodles together.
Pour into a greased 9×13 pan.
Top with remaining cheese.
Bake 18-24 minutes or until bubbly.
Do not over cook.
Cool 10-15 minutes before serving.
Extra Crispy Fried Chicken RECIPE :
3 pounds chicken, cut into pieces
1 cup milk
salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon seasoned salt (optional)
1 cup all-purpose flour
2 cups canola or peanut oil
Rinse the chicken pieces with cold water and pat dry with paper towels.
In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper, and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes.
Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour.
Shake off any excess and set the chicken aside on a rack to dry.
Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes.
Add other chicken pieces being careful not to overcrowd the skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through.
Drain on paper towels and serve warm or at room temperature.