Makes 10 Servings
3 cups - Uncooked elbow macaroni
¾ cup - Light Sour Cream
3 cups - 1% Milk
1 tsp - Garlic powder
1 tsp - Onion powder
4 Tbsp - All-purpose flour
2 tsp - Mustard
1 tsp - Salt
1 tsp - ground Cayenne
½ tsp - Black pepper
3 cups - Sharp Cheddar cheese, shredded
¼ cup - Gorgonzola cheese, crumbled
3 dashes of Tabasco hot sauce
3 Tbsp - Plain bread crumbs
3 Tbsp - Parmesan cheese, grated
3 Tbsp - Light olive oil
Preheat oven to 350 degrees.
1. In a quart saucepan, cook and drain macaroni as
directed on package. Return macaroni to
saucepan and add sour cream, stir then cover to keep warm.
2. In another saucepan over medium heat add milk,
garlic powder, onion powder, flour, mustard, salt, pepper, and cayenne. Whisk
until smooth, stir constantly until mixture boils and thickens. Then remove
from heat and stir in cheese a little at a time until cheese is melted.
3. Add cheese sauce to macaroni mixture, mix
well. Pour into a baking dish.
4. In a small bowl mix the remaining ingredients
(bread crumbs, Parmesan cheese, and olive oil). Sprinkle over macaroni.
5. Bake for 25 minutes or until edges are bubbly.
No comments:
Post a Comment