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Bistro Mac & Cheese Recipe

Bistro Mac & Cheese Recipe

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. And because the Gorgonzola is so mild in this dish, even the kiddos will go for it. —Charlotte Giltner, Mesa, Arizona
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings

Ingredients

  • 1 package (16 ounces) uncooked elbow macaroni
  • 5 tablespoons butter, divided
  • 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
  • 1/2 cup crumbled Gorgonzola cheese
  • 3 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup seasoned bread crumbs

Directions

  • 1. Cook macaroni according to package directions; drain. Meanwhile, in a Dutch oven, melt 3 tablespoons butter over low heat. Stir in flour until smooth; gradually whisk in milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
  • 2. Reduce heat; stir in cheeses until melted. Stir in sour cream. Add macaroni; toss to coat. In a small skillet, heat remaining butter over medium heat. Add bread crumbs; cook and stir until golden brown. Sprinkle over top. Yield: 8 servings.

Nutritional Facts

1 cup: 468 calories, 22g fat (14g saturated fat), 68mg cholesterol, 649mg sodium, 49g carbohydrate (7g sugars, 2g fiber), 20g protein .

Reviews for Bistro Mac & Cheese

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MY REVIEW
masonsmith
Reviewed May. 1, 2016

"Your ratios are all wrong. It is soup. I had to simmer it down for 3-4 times what your instructions outline. I know there is always variable like equipment and actual temperatures. Not that you had detail instructions. I had to add more cheese, flour and butter to make it close to edible. Letting is sit for 20 minuets finally got the consistency right. Soup. Only thing I would ever take from this is the ingredients to use but not the amounts."

MY REVIEW
raysue
Reviewed Jul. 24, 2015

"Everyone loved it!!"

MY REVIEW
alwaysdreamin
Reviewed Jan. 27, 2015

"I wanted so bad to like this and I did, however, the taste was so subtle I could hardly tell there was cheese in it. It was very creamy not dry..but next time I was thinking of doubling the cheddar cheese and halving the recipe. By the way, shredded cheese in the bag is usually 8 ounces and contains 2 cups...8 ounces of LIQUID is 1 cup. Correct lonemomma!"

MY REVIEW
trdenton
Reviewed Oct. 19, 2014

"Very delicious! We loved all the different cheeses and we even added BACON! Yum! I will say when it cooled it became a little dry so it would be nice to find a way to keep it creamy longer, but overall SUPER yummy!"

MY REVIEW
abashu
Reviewed Aug. 11, 2014

"A cheese lovers delight"

MY REVIEW
gucci65
Reviewed Aug. 3, 2014

"Very good. I loved all the combo"s of cheeses. Can't wait to have the leftovers today !!!!!!!"

MY REVIEW
kdamerson
Reviewed Aug. 2, 2014

"Oh My!!! That's all I can say! This was an amazingly cheesy dish without being so upsthick you can't eat it! Nothing says comfort food like Mac and Cheese and this was great! for alittle more smoky flavor I topped with some bacon crumbles and put under the broiler for about 7 minutes to crisp up the bacon and bread topping."

MY REVIEW
lonemomma
Reviewed Aug. 2, 2014

"The TOH Feb./Mar 2010 listed the recipe for the butter this way. The butter is NOT divided. You use all of the 3 Tbsp. The 2nd part of the directions that use the remaining butter was for a Crumb Topping. The 2010 TOH listed this topping as: Combine 1/3 cup seasoned bread crumbs & 2 Tbsp. melted butter. You placed the macaroni mixture in a greased 3-qt. baking dish and sprinkled the crumb mixture over the macaroni. Baked uncovered, at 350 degrees for 20-25 minutes or until bubbly. YOU can cook this recipe as show. NOW for the 4 oz. & 8 oz. cheese. Look at a package of cheese and you will see that 8 oz. of cheese will have 2 cups listed. You are thinking about the liquid form for ounces. So 4 oz. will be 1 cup."

MY REVIEW
econjack
Reviewed Aug. 2, 2014

"Very good. Added pre-cooked real bacon (Gordon Food Service) chunks on top before serving which made it even better!"

MY REVIEW
wonki11player
Reviewed Aug. 2, 2014

"just to comment- on the bistro macaroni and cheese, it calls for 1 cup of each mozzarella cheese and chedder cheese, but it says 1 cup is 4 ozs, 1 cup is 8 ozs.,..also 3 TBSP of butter divided, when u cook the flour it says cook it in 3 TBSP butter then at the end it says use remaining butter to cook bread crumbs, there is no remaining butter"

MY REVIEW
barbhelm
Reviewed Aug. 2, 2014

"Excellent recipe for a special occasion. For easy cooking on a weekday evening, try http://www.food.com/recipe/one-pot-macaroni-and-cheese-by-consumer-reports-324323. A snap!"

MY REVIEW
cbenne12
Reviewed Jul. 29, 2014

"We liked this recipe, but I think instead of Gorgonzola, I may try Brie next time."

MY REVIEW
Miraoli
Reviewed Aug. 29, 2013

"This is a very sophisticated mac and cheese. It is really good so I will give it five stars, but it was a lot of work to put into just mac and cheese. My husband loved it and asked me to save the recipe. Haha

www.PrintableCouponsandDeals.com has tons of great coupons that could be used on ingredients for this recipe."

MY REVIEW
Dianaore
Reviewed Mar. 9, 2013

"We thought this was good. It was my first attempt at homemade mac and cheese. We will try a few others that were on the same page of my Taste of Home Mag though as will decided on a favorite."

MY REVIEW
EyeSk8boardCANcook
Reviewed Nov. 22, 2012

"Perfection! I did only 1/4 cup of gorgonzola & added the extra 1/4 cup of cheddar cheese. Also only 1/4 cup of sour cream . Wobderful:)"

MY REVIEW
FayeJohnson1
Reviewed Jul. 21, 2012

"I was so excited to try this but when I finally was done preparing it, it wasnt too great. The texture was grainy, there wasnt too much flavor and it almost too creamy. I wont be making this again."

MY REVIEW
chefmikey01
Reviewed Nov. 19, 2011

"good recipe but i subbed heavy cream for the flour butter milk and sour cream. just reduce it down and its perfect"

MY REVIEW
tpholland
Reviewed Nov. 1, 2011

"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."

MY REVIEW
mrs.mark
Reviewed Oct. 20, 2011

"We liked this except it was a little too rich."

MY REVIEW
kayvie
Reviewed Apr. 14, 2011

"I left out the blue cheese and substituted white cheddar."

MY REVIEW
adaleio3
Reviewed Mar. 14, 2011

"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!!"

MY REVIEW
Mommados
Reviewed Feb. 24, 2011

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

MY REVIEW
micheleclow
Reviewed Feb. 13, 2011

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

MY REVIEW
aug2295
Reviewed Oct. 24, 2010

"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."

MY REVIEW
Kayla0110
Reviewed Oct. 2, 2010

"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!"

MY REVIEW
m1ssm3
Reviewed Sep. 16, 2010

"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!"

MY REVIEW
amybecca
Reviewed Aug. 14, 2010

"I made this tonight with a marinated flank steak and my dining companion had 3 helpings! It is absolutely delicious, creamy and yummy. I did use fresh grated cheese rather than the pre-shredded from the bag, it took a little more work with the food processor, but I think it was well worth it. I also used half elbow and half penne because that is what I had on hand, and I think I will use all penne the next time. I used the Gorgonzola that was left over to melt over the flank steak - delicious meal and I will make this mac and cheese again for sure."

MY REVIEW
iloveafrok
Reviewed Jun. 13, 2010

"So Stinkin Good! Thank you!!!! =)"

MY REVIEW
flattop45
Reviewed May. 29, 2010

"What a treat! Will definitely 'do over'!"

MY REVIEW
cindymc2323
Reviewed May. 23, 2010

"This recipe was wonderful! I did not add the gorgonzola cheese because I do not like the taste of this kind of cheese and I used penne noodles instead, but the rest of the ingredients I kept the same. This mac and cheese is sooooo creamy and has excellent flavor!"

MY REVIEW
Susan51
Reviewed May. 16, 2010

"This the best mac and cheese recipe ever.It's creamy and delicious with that hint of the Gorgonzola cheese.My family loved it so much i made it every weekend for six weeks before we were tired of it.I also added lemon pepper to the recipe about 3/4 of a teaspoon Try it you will love it!"

MY REVIEW
ringostarr
Reviewed May. 12, 2010

"I made it the first time when my daughter brought home 6 friends from college in January. It's May now and they have raved about the dish to their friends at school in the cafeteria whenever M&C is served...of course - no comparison with Bistro Mac&Cheese"

MY REVIEW
leilee83
Reviewed Mar. 9, 2010

"This was great! I used penne instead of elbow mac as that was what I had on hand and it turned out just fine. Topped it with panko bread crumbs and baked for 20 minutes. Will add ham next time. Yummm."

MY REVIEW
kristymiss
Reviewed Feb. 9, 2010

"Very good! I recommend not using preshredded cheese-freshly grated makes it really creamy. Reheats well too. My husband said it's the best mac and cheese he has had! Thanks for the recipe."

MY REVIEW
krystaljoy
Reviewed Feb. 2, 2010

"we had this last night for supper and everyone loved it. It is a keeper"

MY REVIEW
JessCostello
Reviewed Jan. 19, 2010

"SOOOOOOOOOOOOOOOOOOOOOOO good! I made this and fell in love immediately!! Total Keeper! I served it with asparagus and it was perfect!!!"

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