Baked Macaroni and Cheese

Published 2010-08-11
Updated 2010-08-11

I found this years ago on a now-defunct AOL webpage called “Steph’s Country Kitchen Goodness” and am reprinting it here with only minor updates.  I once calculated the calories in it – after doubling the recipe to a 13×9 casserole – and… well, if you have to ask, maybe you shouldn’t be eatin’ it! The way the butter bubbled atop it was fascinating though, and the taste was amazing…

The first time I made this, the boys took one look at their plates, crinkled up their noses and asked “What is this?”. In between giggling, I explained it was “real macaroni and cheese”, as this does not have the appearance of boxed macaroni and cheese of which they were so accustomed to. It took a few bites, but they finally approved of this “other” macaroni and cheese. This is the best version of macaroni and cheese I have eaten.  (Here is an equally delicious yet healthier version Creamy Three Cheese Macaroni).

Ingredients:

  • 2 C uncooked elbow macaroni
  • 1/2 C butter
  • 1/2 C flour
  • 1-3/4 C milk
  • 1 C sour cream
  • 1/4 C grated Parmesan cheese
  • 1/2 t salt
  • 1/2 t pepper
  • 1/2 t dry mustard
  • 2 C (8 oz) grated Sharp Cheddar cheese, divided
  • Bread crumbs (I added these…)

Directions:

Preheat oven to 350º.

Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.

In a saucepan, melt butter and stir in flour. Cook and stir for one minute.  Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens.  Stir in half of the Cheddar cheese until melted.

Toss macaroni with remaining Cheddar cheese.  Pour sauce over macaroni and mix thoroughly. Spread bread crumbs liberally atop the mixture.

Bake, uncovered, for 1 hour, or until bubbly and brown.

Yield: 6 servings.

Useful Tip:  8 oz process, cubed American cheese (Velveeta) may be added in addition to the Parmesan and Cheddar cheeses.  The American cheese makes it a bit more creamy and rich.  I have made it both ways and both are irresistibly delicious. (I don’t agree…)

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