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Creamy Macaroni and Cheese
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2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup all-purpose flour
1-1/2 cups milk
1 cup (8 ounces) sour cream
8 ounces process cheese (Velveeta), cubed
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese
Cook macaroni according to package directions. Meanwhile, in a large saucepan,
melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil;
cook and stir for 2 minutes or until thickened. Reduce heat; stir in the sour
cream, process cheese, Parmesan cheese, salt, mustard and pepper until smooth and
cheese is melted. Drain macaroni; toss with cheddar cheese. Transfer to a
greased 3-qt. baking dish. Stir in cream sauce. Bake, uncovered, at 350°
for 35-40 minutes or until golden brown and bubbly.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |