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This is the ultimate mac-and-cheese. It’s creamy, thick and very rich, and it holds the wonderful cheddar flavor. Once you
taste it, you will be hooked. -Cindy Hartley, Chesapeake, Virginia
TOTAL TIME: Prep: 20 min. Bake: 35 min.
Ingredients
2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup aH-purpose flour
1-1/2 to 2 cups 2% milk
1 cup (8 ounces) sour cream
8 ounces process cheese (Velveeta), cubed
1/ 4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese
Directions
.i. Cook macaroni according to package directions.
YIELD:6 servings
z. Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a
boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, process cheese, Parmesan cheese, salt, mustard and
pepper until smooth and cheese is melted, adding additional milk to reach desired consistency.
3. Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce.
4. Bake, unco ered, 35-40 minutes or until golden brown and bubbly. Yield: 6 servings.
Nutritional Facts
1 cup: 653 calories, 46g fat (30g saturated fat), 143mg cholesterol, 1141mg sodium, 35g carbohydrate (8g sugars, 1g fiber), 25g protein.
© 2017 RDA Enthusiast Brands, LLC