Servings: 9

Optional Crumb Topping: subheading: Optional Crumb Topping:
3⁄ 4 cup Panko Bread Crumbs 3⁄ 4 cup Panko Bread Crumbs
3 tablespoons Unsalted Butter, melted 3 tablespoons Unsalted Butter, melted
1 teaspoon Dried Parsley Flakes 1 teaspoon Dried Parsley Flakes
 
12 ounces Elbow Macaroni Pasta 12 ounces Elbow Macaroni Pasta
1 tablespoon Kosher Salt 1 tablespoon Kosher Salt
 
1⁄ 4 cup Unsalted Butter 1⁄ 4 cup Unsalted Butter
1⁄ 4 cup Flour 1⁄ 4 cup Flour
1 1⁄ 2 cups Milk 1 1⁄ 2 cups Milk
1 cup Half and Half Cream 1 cup Half and Half Cream
1⁄ 2 teaspoon Ground Dry Mustard 1⁄ 2 teaspoon Ground Dry Mustard
1 teaspoon Onion Powder 1 teaspoon Onion Powder
1⁄ 2 teaspoon Ground Black Pepper, to taste 1⁄ 2 teaspoon Ground Black Pepper, to taste
1⁄ 2 cup Grated Parmesan Cheese 1⁄ 2 cup Grated Parmesan Cheese
3 cups (about 12 oz) Sharp Cheddar, shredded (shredding cheese yourself melts better than pre-shredded) 3 cups (about 12 oz) Sharp Cheddar, shredded (shredding cheese yourself melts better than pre-shredded)
1 can Canned Condensed Cheddar Cheese Soup , (10.25 oz) campbell's preferred 1 can Canned Condensed Cheddar Cheese Soup , (10.25 oz) campbell's preferred

Preheat oven to 425 degrees F.
Optional Crumb Topping: In a small bowl mix together the panko bread crumbs, melted butter and parsley flakes.
Bring a large pot of water to a boil. Add 1 tablespoon of kosher salt to the boiling water. Pour in pasta and cook to al dente. For example, if your pasta box says 6 to 8 minutes, cook only 6 minutes. Pour pasta into colander and rinse with cold water. Allow to drain thoroughly.
Melt butter over medium-low heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring.
Slowly whisk in cream, milk, mustard powder, onion powder and black pepper. Cook over medium heat while stirring until thickened. NOTE: Mixture will thicken quicker if you warm the milk/half and half mixture in the microwave before adding.
Remove from heat and stir in parmesan cheese and 3 cups cheddar cheese until melted.
Add cheddar cheese soup to the cheese sauce and stir to blend in.
Pour drained pasta back into the pot it was cooked in. Pour cheese sauce over pasta and stir to combine.
Pour into a greased 9×13 pan. Top with crumb mixture, if using.
Bake, uncovered, 18 to 24 minutes or until bubbly. Very important to NOT over bake! The sauce will thicken as it cools. NOTE: About 20 minutes was good in my oven.
Cool 10 to 15 minutes before serving. This will allow the sauce to thicken up.