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!
- 1 package (7 ounces) uncooked elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon Italian seasoning
- 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. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove pan from heat; add the 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 or until heated through. Yield: 6 servings.
Originally published as Herbed Macaroni and Cheese in Reminisce Spring 1991, p35
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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