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Bistro Mac & Cheese

 Bistro Mac & Cheese
Serve this four-cheese macaroni with a salad and crusty bread. It's easy to make for a big group. One time I fed 50! —Charlotte Giltner, Mesa, Arizona
8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 package (16 ounces) uncooked elbow macaroni
  • 3 tablespoons butter, divided
  • 3 tablespoons King Arthur Unbleached 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

  • 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.
  • 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

2 of 2

Bistro Mac & Cheese (continued)

Directions (continued)

  • brown. Sprinkle over top. Yield: 8 servings.
Nutritional 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.