Prep 30 mins
Cook 20 mins
This is the way I make Fannie's Mac & Cheese. It is by far my favorite comfort food and I hope you enjoy this slightly lighter variation.
- 1 (16 ounce) package macaroni (or other pasta)
- 1⁄2 cup butter (1 stick)
- 1⁄2 cup flour
- onion powder
- 12 ounces evaporated 2% milk
- 2 1⁄2 cups 1% low-fat milk
- 1 teaspoon salt
- 3 drops Worcestershire sauce
- black pepper
- 3 cups sharp cheddar cheese (shredded)
- 1 cup cheese (any combination of shredded cheddar, swiss, muenster, parmesan, etc.)
- 2⁄3 cup light sour cream
- 2⁄3 cup breadcrumbs
- Preheat oven to 400°F.
- Cook and drain pasta according to instructions for al dente pasta.
- In a very large sauce pan melt butter (the pan must be large enough to hold all of the sauce and the pasta).
- Add flour mixed with salt, pepper and onion powder, use a wisk to stir until blended and cook for 1 minute.
- Pour both milks in slowly and stir constantly.
- Bring to boiling and stir constantly for 2 minutes.
- Reduce heat and cook for an additional 10 minutes, stirring constantly.
- Add worcestershire sauce.
- Add shredded cheese little by little, continuing to stir.
- Add sour cream and simmer and stir until all cheese is melted and cream is incorporated.
- Turn off flame and add cooked pasta to the saucepan and use a spatula to fold the pasta into the sauce and cover all of the pasta.
- Transfer the pasta & cheese sauce to a buttered 13x9 baking dish.
- Sprinkle with breadcrumbs.
- Bake 20 minutes until the top is golden brown.