Here is the ultimate mac-and-cheese. It’s creamy, thick and very rich, and it holds the wonderful cheddar flavor. Once you taste it, you will be hooked.
—CINDY HARTLEY CHESAPEAKE, VA
PREP: 20 MIN. • BAKE: 35 MIN. • MAKES: 6 SERVINGS
2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 1/2 cups 2% milk
1 cup (8 ounces) sour cream
8 ounces process cheese (Velveeta), 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
1. Cook macaroni according to package directions.
2. Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted.
3. Drain the macaroni; toss with the cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce.
4. Bake, uncovered, for 35-40 minutes or until golden brown and bubbly.