creamy macaroni and cheese (and Cabot love) from the Kennan Cookbook.

 
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  creamy macaroni and cheese (and Cabot love) from the Kennan Cookbook.
Creamy Macaroni and Cheese Recipe

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1-1/2 cups fat free milk
  • 1 cup (8 ounces) light sour cream
  • 8 ounces process cheese, cubed
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese

Instructions

  1. Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted.
  3. Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce.
  4. Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly.
 
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