Macaroni and Cheese
By: Helen Pitlick
Published: Friday, January 1, 2010 - 12:42am

Ingredients




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

Preparation

1 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.
 2 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.
 3 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.
 4 Remove from oven and sprinkle breadcrumbs over top. Return to oven for another 10 minutes until browned.

About


An American classic. Think outside the box!

Comments:
David Hutson

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

Very good!!!
Amy B.

love mac and cheese!!! :)
Gina Singh -Trotz

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

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

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

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

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