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Bistro Mac & Cheese Recipe

Bistro Mac & Cheese Recipe photo by Taste of Home

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"I like to serve this mac & cheese with a salad and crusty bread. It's a satisfying meal that feels upscale, but will fit just about any budget." Charlotte Giltner, Mesa, AZ

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Bistro Mac & Cheese Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

20 10 30

Ingredients

1 package (16 ounces) uncooked elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1 package (3 ounces) cream cheese, softened
1/2 cup crumbled Gorgonzola cheese
1/2 cup sour cream

Directions

Cook macaroni according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour until smooth. Gradually stir in milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add cheeses and stir until melted. Stir in sour cream. Drain macaroni; stir into sauce. Yield: 8 servings.

Editor's Note: This recipe can also be baked with a crumb topping. Place macaroni in a greased 3-qt. baking dish. Combine 1/3 cup seasoned bread crumbs and 2 tablespoons melted butter; sprinkle over macaroni. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutritional Facts 1 cup equals 468 calories, 22 g fat (14 g saturated fat), 68 mg cholesterol, 649 mg sodium, 49 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Bistro Mac & Cheese in Taste of Home February/March 2010, p70

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Reviews for Bistro Mac & Cheese

Bistro Mac & Cheese

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Reviewed on Mar. 09, 2013 by Dianaore

We thought this was good. It was my first attempt at homemade mac and cheese. We will try a few others that were on the same page of my Taste of Home Mag though as will decided on a favorite.

Reviewed on Nov. 22, 2012 by EyeSk8boardCANcook

Perfection! I did only 1/4 cup of gorgonzola & added the extra 1/4 cup of cheddar cheese. Also only 1/4 cup of sour cream . Wobderful:)

Reviewed on Jul. 21, 2012 by FayeJohnson1

I was so excited to try this but when I finally was done preparing it, it wasnt too great. The texture was grainy, there wasnt too much flavor and it almost too creamy. I wont be making this again.

Reviewed on Nov. 19, 2011 by chefmikey01

good recipe but i subbed heavy cream for the flour butter milk and sour cream. just reduce it down and its perfect

Reviewed on Nov. 01, 2011 by tpholland

My teenage son does not like any "fancy" mac & cheese, but he couldn't get enough of this dish! This will definately be a regular on our menu.

Reviewed on Oct. 20, 2011 by mrs.mark

We liked this except it was a little too rich.

Reviewed on Apr. 14, 2011 by kayvie

I left out the blue cheese and substituted white cheddar.

Reviewed on Mar. 14, 2011 by adaleio3

My mac and cheese ended up very creamy! i did however sub gorgonzola cheese for fresh shredded parmesan cheese, added a little extra cream cheese and did a 1/2 tsp garlic powder and 1/4 onion. It ended up more like an alfredo but still delicious!!