Lindy's Favorite Macaroni and Cheese
Cheesy deliciousness! That’s what I want in my mac n cheese, so I came up with Lindy’s Favorite Macaroni and Cheese recipe that is delish creaminess.
Ingredients
- For the Mac n Cheese
- ½ pound elbow macaroni cooked for 2 minutes LESS than the package directions you want to have a really al dente macaroni as it will cook more in the oven
- 4 tablespoons butter
- 3 tablespoons flour less flour makes for a looser roux
- 2 cups milk
- 1 teaspoon dry mustard
- Salt and pepper to taste
- 1 pound grated cheese I used white cheddar, but use what you like. A combo of cheddar and Jarlsburg, or Swiss, or Gruyere …
- ½ cup sour cream low-fat OK non-fat is not
- For the Crunchy Topping
- 2 tablespoons butter
- ½ cup panko
Instructions
- Prepare the Mac n Cheese: Butter a 2-quart baking dish.
- Heat oven to 325º F.
- Cook pasta 2 minutes less from package direction, drain and pour into the casserole dish.
- While pasta cooks, heat the 4 tablespoons butter in a saucepan over medium heat; add the flour and cook, stirring for about 3 minutes or until you have a light brown roux. Slowly add the milk, stirring constantly until the roux begins to thicken. Add the mustard and a bit of salt and pepper.
- Continuing to stir, slowly add the cheese (it helps if you grate the cheese in advance and let it sit at room temperature for about an hour); once the cheese is melted, stir in the sour cream. Mix well, then pour over the macaroni (it will seem very soupy, no worries, it will all work out).
- Prepare the Crunchy ToppingI: n a sauté pan, melt the remaining butter and add the panko, stir and sauté until panko is lightly browned. Spoon panko over the top of the mac n cheese and put in the oven for about 30 – 35 minutes, or until bubbly. Let sit 5 minutes and serve.
Tried this recipe?Let us know how it was!