Print Options
Bistro Mac & Cheese
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
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 shredded part-skim mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled Gorgonzola cheese
- 3 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup seasoned panko bread crumbs
- Minced fresh parsley, optional
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. If desired, sprinkle with parsley.
Nutrition Facts
1 cup: 468 calories, 22g fat (14g saturated fat), 68mg cholesterol, 649mg sodium, 49g carbohydrate (7g sugars, 2g fiber), 20g protein.
© 2024 RDA Enthusiast Brands, LLC
