I love macaroni and cheese. I can eat it all by itself or with a meal. I was always under the impression that IT Guy didn't like it. So...consequently, I haven't made it very often during our marriage. But I decided to make it the other day along with some baked chicken. I figured he try it out of obligation...you know, be a good sport. So when I told him what we were having, I told him "I know you don't care for macaroni and cheese, but I wanted to try this. Don't eat it if you don't want to." He looked at me a little puzzled and said, "I like macc and cheese. Where'd you get the idea I didn't?" Sheesh...you think you know a person.
White Cheddar Macc & Cheese
3 cups elbow macaroni - cooked and drained
2 T butter
2 T flour
1/8 teaspoon chili powder
1 teaspoon salt
1/8 teaspoon pepper
¼ teaspoon Dijon mustard
1 1/2 cup whole milk
1 1/2 cups of shredded white cheddar cheese
1/2 cup sour cream
2 tablespoons butter, melted
1/3 cup plain bread crumbs
Preheat oven to 375 and butter a 9x9 glass dish.
Boil the elbow pasta and drain.
In a large saucepan, melt the butter. Add the flour, chili powder, salt and pepper and mix well, getting out all the lumps and stir for 3 minutes.
SLOWLY add 1 cup of milk and stir until smooth and lump free. Add the remaining 1/2 cup milk and mix well. Add in the Dijon mustard.
Stir constantly for about 5 minutes, until the mixture is smooth. Remove from heat, add 1 cup of the cheese, mix well.
Add the sour cream, mix well.
Stir the cooked pasta into the sauce and stir to combine.
Pour into prepared dish, cover with remaining cheese. Combine 2 tablespoon of melted butter with the bread crumbs and sprinkle over mixture.
Cook for 30 minutes until its golden brown and bubbly.
Let it sit 5 minutes before serving.
This recipe can easily be doubled.