Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialties.
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.
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- 16 oz elbow macaroni
- 3 tablespoons butter, salted
- 2 tablespoons 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 and pepper
- (optional) paprika
- (optional) 1/2 cup breadcrumbs
Put It Together
- Preheat the oven to 375 F.
- Grate your cheese and set aside. Premix the milk with the sour cream whisking briskly to combine.
- Bring a large stockpot filled 2/3 with water and 1–2 tablespoons 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 stockpot 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 and 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 375 F for 20 minutes or until the top is crispy brown.
Did You Get Down and Cheesy?
© 2016 Melissa Althen