Baked Macaroni and Cheese
Believe it or not, this was served at a temple dinner one Friday night.
It was so good, I asked for the recipe. Low fat, it's not, but I have had
some success using lower fat ingredients such as milk and sour cream, though
I wouldn't bother with nonfat sour cream. I also use less cheddar than
this recipe calls for...or I double everything except the sour cream and
cheddar. Whatever works...it's the best version I've ever eaten.
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2 cups uncooked elbow macaroni
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1/2 c. butter
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1/2 c. flour
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1-1/2 c. milk
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1-1/2 c. sour cream
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1 t. salt
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1/2 T. pepper
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10 oz. bar mild Cheddar cheese, grated
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Preheat oven to 350°F.
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Cook macaroni in salted boiling water according to package directions.
Drain and rinse with cold water. Pour into a 3-qt. casserole
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In a saucepan, melt butter and stir in flour. Gradually stir in milk and
sour cream. Add salt and pepper.
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Cook over low heat, stirring constantly, until sauce bubbles and thickens.
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Reserve 1 c. grated cheese for the top of the casserole. Toss macaroni
with remaining cheese.
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Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved cheese.
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Bake for 1 hour, or until bubbly and brown.
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Serve immediately.
Serves 6.