Ingredients

• 500 grams elbows
• 1 small onion (grated)
• 12 oz Anchor Cheddar Cheese (grated)
• 2 oz cream cheese ( softened)
• 4 oz Cream of Mushroom Soup
• 1 1/2 cups milk
• 2 tbsp margarine
• 2 tbsp flour
• 1/2 tsp paprika
• 1 tsp Badia Complete Seasoning
• 1 clove garlic (grated)
• 1 tbsp mustard
• 1/2 cup ketchup
• 1/2 tsp curry
• 1 tbsp garlic butter
• Salt and pepper to taste
• 1/2 tbsp dried Italian herbs
• 1/3 cup breadcrumbs

Directions

1. Cook elbows according to package instructions, drain; reserve 1 1/2 cups of the water. Dilute the milk with this water to make 3 cups of liquid
2. In a medium saucepan melt the margarine over medium heat, add the onion to fry for 1 minute then add the flour to make a roux. Slowly add 1 cup of water to the roux, whisk together. Add the garlic, paprika, complete seasoning, cream cheese and cream of mushroom soup. Stir constantly until it combines into a thick sauce. Whisk the other 2 cups of liquid into this sauce slowly. Add 8 ozs of the cheddar cheese, mustard, ketchup, curry powder, and garlic butter. Stir together until fully combined. Taste, then season accordingly with salt and pepper. Add the pasta to this sauce and stir gently until fully coated
3. Pour half of the mixture into a large casserole dish. Layer half of the remaining cheese. Pour the remaining pasta on top. Sprinkle with a mixture of the remaining cheese, breadcrumbs and Italian herbs
4. Bake at 375 degrees F until golden brown (about 10-15 minutes)
5. Let cool for about 5 minutes before serving; enjoy