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Bistro Mac & Cheese

Bistro Mac & Cheese
"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
8 ServingsPrep/Total Time: 30 min.

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
© Taste of Home 2013

2 of 2

Bistro Mac & Cheese (continued)

Editor's Note: over macaroni. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013