Cranked Up Macaroni & Cheese
Did You Get Down and Cheesy?
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.
- 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
- Preheat the oven to 375F.
- Grate your cheese and set aside. Premix the milk with the sour cream whisking briskly to combine.
- 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.
- 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.
- Add the premixed milk and sour cream. Whisk to smooth any lumps. Gradually sprinkle in 2/3 of your cheese mixture. Stir until smooth.
- Add the drained macaroni back to the pot. Stir into the cheese mixture. Salt & pepper to taste.
- 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.
- Cook at 375F for 20 minutes or until the top is crispy brown.
© 2016 Melissa Althen