This Is The One Baked Macaroni And Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is the one Baked Macaroni and Cheese dish that you will serve your family over and over. The tomato is only reccommended when they are fully ripe. The bread crumbs can be ommited too, but I love them with or without the tomatoes. Ingredients:
1 pound uncooked elbow macaroni |
1/2 cup butter |
1/2 cup flour |
1-1/2 cup milk |
1-1/2 cup sour cream |
1 tsp salt |
1/2 tbsp pepper |
10 oz bar sharp cheddar cheese, grated |
panko bread crumbs |
butter for crumbs |
Directions:
1. Preheat oven to 350°F.
2. Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 3-qt. casserole.
3. In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper.
4. Cook over low heat, stirring constantly, until sauce bubbles and thickens.
5. Reserve 1 cup grated cheese for the top of the casserole. Toss macaroni with remaining cheese.
6. Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved cheese.
7. Bake for 1 hour, or until bubbly and brown.
8. Serve immediately.
9. Notes: Use sharp or a mix of Gruyere and white cheddar.
10. Asiago cheese is also nice in mac and cheese dishes.
11. Sliced ripe tomatoes and buttered bread crumbs would be a nice addition.
12. Mix in the additional shredded cheese before adding the tomatoes.
13. Can add ham and onions for a heartier dish.
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