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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This was my great grandmother recipe from Missouri, but I added a little extras to make it my own. It's got a crispy chessy top and a very gooey chessy inside Ingredients:
7 ounces uncooked elbow macaroni |
2 tablespoons butter |
1/4 cup flour |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper |
1/4 teaspoon ground mustard |
1/4 paprika |
1/2 small onion, diced |
2 large garlic cloves, chopped fine |
1/4 teaspoon worcestershire sauce |
2 cups milk |
1/3 cup sour cream |
7 ounces shredded extra-sharp cheddar cheese |
Directions:
1. preheat oven to 325.Boil water with couple pinches of salt, In a good non stick add butter,onions,garlic on low and cook till onions are clear. Add flour to pan whisking untill cooked in slowly add milk to flour and whisk till smooth add rest of ingredients to pot exclude noodles and 1 cup chesse. keep whisking untill chesse is mealted and smooth remove from heat and add noodles and spead into bakeing dish add chesse plain bead crumbs on top and bake for 15 to 20 mins or till top is brown and chesse all melted.
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