Herbed Macaroni and Cheese
Besides being a really easy recipe to make, it tastes very good, too! This is not your ordinary, run-of-the-mill macaroni and cheese. The herbs and spices, along with the sour cream, give the dish a wonderful flavor.
Serving it with toasted pita bread and salad makes this one of our family's favorite meals, and it's been in the family for a very long time!
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
15 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon Italian seasoning
- 1 package (7 ounces) uncooked elbow macaroni
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 cup milk
- 1/4 cup sour cream
- 3/4 cup shredded cheddar cheese, divided
- 1/2 cup cubed Havarti or Muenster cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons Italian-style seasoned bread crumbs
DIRECTIONS
Cook macaroni according to package directions; drain. Place in a 1-1/2-qt. casserole and set aside.
Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings; gradually add milk. Cook and stir for 2 minutes or until thickened. Remove pan from heat; add sour cream, 1/2 cup cheddar cheese and Havarti cheese. Stir until melted.
Pour sauce over macaroni; toss to coat. Combine the Parmesan cheese, bread crumbs and remaining cheddar cheese; sprinkle over casserole. Bake at 350° for 15-20 minutes. Yield: 6 servings.