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Bistro Mac & Cheese Recipe

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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 (20)

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Bistro Mac & Cheese

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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!!

Reviewed on Feb. 24, 2011 by Mommados

I like my mac and cheese with a more creamy finish. For me, this recipe ended up too dry.

Reviewed on Feb. 13, 2011 by micheleclow

Maybe it was because I used whole wheat pasta, but we didn't like it and I am a huge cheese lover.

Reviewed on Oct. 24, 2010 by aug2295

My 2 year old and I liked this mac and cheese very much. My husband and my 4 year old disagreed. I think the main problem they had was the gorgonzola has a strong flavor, but I really enjoyed it.

Reviewed on Oct. 02, 2010 by Kayla0110

This has great flavor, but the sauce had a grainy texture. Next time I make it I will try thickening it with corn starch instead of the flour and butter, and save a few calories while I'm at it!

Reviewed on Sep. 16, 2010 by m1ssm3

I added sauteed onions, mushrooms, peppers and diced ham. Baked for about 20 minutes.YUM YUM - a complete meal. This will be my new side dish for parties!

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