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This recipe for BAKED MACARONI & CHEESE, by , is from 2019-2020 MANNINGS All Star Cheer Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Submitted by Christina Ragusin; From the Kitchen of Audrey Bowman


1 (12 oz.) pkg. macaroni
1/4 c. butter
1/2 c. minced onion
1 1/2 Tbsp. minced garlic
1/4 c. all-purpose flour
1/2 c. half-and-half cream
1 1/2 c. milk
1/2 tsp. dry mustard powder
11/2 c. grated Parmesan cheese
1 (8 oz.) pkg. cream cheese (cubed)
1 (8 oz.) pkg. Velveeta cheese (cubed)
1 c. shredded Swiss cheese
2 c. shredded Monterey Jack cheese
1/3 c. shredded sharp Cheddar cheese
salt and pepper to taste
1/2 cup bread crumbs

- Preheat oven to 375. Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain.
- Melt butter in large saucepan over medium heat. Stir in the onion, and cook for 3 minutes until it begins to soften.
- Add the garlic, and continue cooking until the onion has softened and turned translucent, about 2 minutes more.
- Slowly stir in the flour, and cook, stirring constantly for 5 minutes.
- Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and simmer for 10 minutes, stirring occasionally.
- Add 1 cup of Parmesan cheese, along with cream cheese, Velveeta cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted.
- Season to taste with salt and pepper, then stir in the drained macaroni noodles.
- Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni
- Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.




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