Friday, February 12, 2010

Bistro Mac and Cheese

1 pkg. (16 oz.) uncooked elbow macaroni
3 Tbsp. butter
3 Tbsp. all-purpose flour
2-1/2 cups milk
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. pepper
1/4 tsp. garlic powder
1 cup (4 oz.) shredded mozzarella cheese
1 cup (4 oz.) shredded cheddar cheese
1 pkg. (3 oz.) cream cheese, softened
1/2 cup crumbled Gorgonzola or Feta cheese
1/2 cup sour cream

1. Cook macaroni according to package directions.
2. Meanwhile, in a stockpot, melt butter. Stir in flour until smooth. Gradually stir in milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat; add cheeses and stir until melted. Stir in sour cream.
4. Drain macaroni; stir into sauce.

(adapted from Taste of Home)

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