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
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 brown. Sprinkle over top. If desired, sprinkle with parsley.
Test Kitchen Tips
The combination of cheeses takes this recipe over the top, but feel free to substitute any cheeses you like. Just keep the total cup amount the same.
Mix it up with your toppings. Fresh bread crumbs are delicious (and a great way to use up extra bread). Make sure to brown them in butter as directed. We also love the texture of panko bread crumbs or crushed crackers.
Baked Bistro Mac: Place prepared macaroni in a greased 3-qt. baking dish. Combine 1/3 cup seasoned bread crumbs and 2 tablespoons melted butter; sprinkle over macaroni. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.