12oz.shell pastacooked short of al dente. Cook 3 minutes less than box says.
3 1/2cupsshredded extra sharp yellow cheddar cheese plus 1/2 cup for topping
1/2cupshredded parmesan cheese
2 1/2 cupsmilk
4tbsp.butter
4tbsp.flour
1/2can condensed cheddar soup
2tspsalt
1tsppepper
2tspmustard powder
2tsponion powder
2tspgarlic powder
2tspdijon mustard
for the topping:
1cupcrushed pretzels
1/2cuppanko bread crumbs
1tspparsley
Instructions
Preheat oven to 425 degrees and spray a 9 by 12 casserole dish with non stick spray.
In a sauce pan, melt butter. Once melted, whisk in flour until smooth. Let cook 1 minute. Add in the milk. Cook over medium heat until milk mixture thickens. Add all the seasonings and stir.
Turn off the heat and add 3 1/2 cups of the extra sharp cheddar and the parmesan cheese. Stir well until all melted. Add in the half can of condensed soup and stir well. Pour the cheese mixture over the cooked pasta and add the pasta to the casserole dish.
Top with the pretzels, panko, and parsley. Bake for 15-18 minutes, or until golden brown. Let sit 10 minutes before serving.
Recipe Notes
Note:
Make sure to buy a brick of cheese and shred yourself. Pre-shredded cheese is coated in a wax to prevent sticking.