Macaroni and Cheese


2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1 3/4 cups milk
1 cup (8oz.) sour cream
4 ounces processed American cheese
4 ounces cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded sharp cheddar cheese
1/4 cup bread crumbs


Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and stir until all lumps have dissolved. Bring to a boil; cook and stir for 2 minutes.
Reduce heat; stir in the sour cream, processed cheese, cream cheese, Parmesan cheese, salt, and pepper until cheeses have melted. Gradually add cheddar cheese, and stir until cheese has melted and sauce is smooth.
Drain macaroni and add to sauce and mix well. Transfer to a greased 3-quart baking dish. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.
Remove from oven and sprinkle breadcrumbs over top. Return to oven for another 10 minutes until browned.




David Hutson's picture

I will be making this tonight, thanks guys. :) Who am I to ignore a national holiday?

vickyart's picture

Very good!!!

Amy B.'s picture

love mac and cheese!!! :)

Gina Singh -Trotz's picture

Good recipe. A chopped onion is a nice addition and I find letting the bechamel sauce cook for about 15 min, before adding the cheeses, improves the flavor.

devi108's picture

yummy! i love cheese,cheese and cheese! kids and kids at heart love mac and cheese :D

Wayno's picture

If you blend the flour with the milk before you add both to the sauce pan, there will be no lumps.

AliciaMae's picture

could also make the bechamel with heavy cream & onion piquet, i do love recipes with warmed sour cream.

ChefPriyanka's picture

wow can we say heart attack in a bowl? LOL.. looks really good though!!


An American classic. Think outside the box!


8.0 servings


Friday, January 1, 2010 - 12:42am


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