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Herbed Macaroni and Cheese
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |