My Macaroni & Cheese
Ready In: 1 hr 5 mins
Serves: 4-6
Ingredients
- 2 cups uncooked elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups skim evaporated milk
- 1 cup ordinary skim milk
- 1⁄2 cup low-fat sour cream
- 1 teaspoon Worcestershire sauce
- 1 dash hot sauce
- 2 teaspoons Dijon mustard
- 1 tablespoon paprika
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon onion powder (optional)
- 1⁄2 teaspoon garlic powder (optional)
- 1 1⁄2 cups grated sharp cheddar cheese
- 1⁄2 cup grated muenster cheese
- 1⁄4 cup crumbled blue cheese
- 1⁄2 cup kraft imperial cheese (1/2 tub)
- 1⁄4 cup butter, melted
- 1 teaspoon dried basil
- 1⁄2 cup corn flake crumbs
- 2 tablespoons parmesan cheese, grated
Directions
- Boil pasta according to package directions. Drain.
- In a medium saucepan melt butter.
- Stir in flour and cook a bit to lose rawness.
- Whisk in milks. Continue stirring till mixture boils and thickens.
- Add worcestershire sauce, hot sauce,Dijon Mustard, Paprika, salt, white pepper, onion garlic Powder if using.
- Add cheeses, and heat and stir till melted.
- Stir in sour cream.
- Treat a 2 quart casserole with cooking spray.
- and add the pasta alternately with the sauce.
- Melt 1/4 cup butter in small saucepan stir in basil, crumbs and parmesan cheese.
- sprinkle over top of casseroole.
- Bake at 350f for 45 - 50 minutes.
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