Cranked Up Macaroni & Cheese

Did You Get Down and Cheesy?

5 stars from 1 rating of Cranked Up Macaroni & Cheese


This recipe is a great way to get rid of any cheese left over in the fridge. I used smoked Gouda, Romano, and Mild Cheddar. As long as the majority of your cheese is smooth melting, you're good.

Crispy, Cheesy

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 6 Servings


  • 16 oz Elbow Macaroni
  • 3 Tbsp Butter, Salted
  • 2 Tbsp Flour, All Purpose
  • 2 1/4 cups Milk
  • 1/2 cup Sour Cream
  • 2 cups Shredded Cheese, (Suggestions include mild cheddar, gruyere, or gouda. Any soft melting.)
  • To Taste Salt & Pepper
  • (Optional) Paprika
  • (Optional)1/2 cup Breadcrumbs

Put it Together

  1. Preheat the oven to 375F.
  2. Grate your cheese and set aside. Premix the milk with the sour cream whisking briskly to combine.
  3. Bring a large stock pot filled 2/3 with water and 1-2 Tbsp of salt to a boil. Add macaroni and cook for 8 minutes. Strain and rinse with cool water to keep the pasta from cooking and sticking together while you make the sauce.
  4. Add the butter to the stock pot and return to the heat. When the butter is melted add the flour and whisk for 1-2 minutes. You want to cook the raw flour flavor out and develop the brown notes in the butter.
  5. Add the premixed milk and sour cream. Whisk to smooth any lumps. Gradually sprinkle in 2/3 of your cheese mixture. Stir until smooth.
  6. Add the drained macaroni back to the pot. Stir into the cheese mixture. Salt & pepper to taste.
  7. Pour into a greased casserole dish (I selected a 9 inch round). Top with remaining cheese and bread crumbs. Sprinkle with black pepper and Paprika for color.
  8. Cook at 375F for 20 minutes or until the top is crispy brown.


© 2016 Melissa Althen

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    Melissa Althen profile image

    Melissa Althen6 Followers
    28 Articles

    Melissa is a Certified Food Scientist with over 20 years in the Food Industry. New food development and matching are her specialties.

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