I love a good macaroni and cheese. But I've never made one, unless you count velveeta shells and cheese. (gasp!) That is, until now. When I found this recipe, I knew I had to try it. This ia a grown up version of mac and cheese with FOUR different cheeses, including a spunky gorgonzola. I took it to a friend's, and also shared with some colleagues, and it won rave reviews all around.
Start by cooking the macaroni in a large pot of boiling water til al dente, then drain. While the pasta is cooking, melt the butter in a medium saucepan, then stir in the flour.
Whisk the flour and butter until smooth,
then add the salt, pepper, onion powder and garlic powder.
Gradually add the milk,
whisking constantly. Bring this mixture to a boil, then cook and stir for 2 minutes or until slightly thickened.
Combine the mozzarella, cheddar,
and gorgonzola.
Add the cream cheese to the sauce,
(I like to cut it into chunks first.) Stir until it's melted, then add the other cheeses.
Finally, add the sour cream, and stir until well combined. Pour the sauce over the drained macaroni.
Serve immediately!
One year ago: hearty wild rice soup
Two years ago: fruit smoothies, soft ginger cookies
For more inspiration, visit Mangia Mondays, Mouthwatering Mondays, Tempt my Tummy Tuesday, Tuesday at the Table, Tasty Tuesday, Delectable Tuesday, Tasty Tueshttp://www.blogger.com/img/blank.gifday at Beauty and Bedlam, Recipe of the week, Make a Food e-Friend, This Week's Cravings.
Bistro Mac & Cheese
1 16 oz. pkg. uncooked elbow macaroni
3 Tbsp. butter
3 Tbsp. flour
2 1/2 cups 2% milk
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. pepper
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3 oz. cream cheese
1/2 cup crumbled Gorgonzola cheese
1/2 cup sour cream
Cook macaroni in a large pot of boiling water til al dente; drain. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk and then salt, pepper and garlic and onion powders. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add cheeses and stir until melted. Stir in sour cream and drained macaroni. Serves 8.
I love a good macaroni and cheese. But I've never made one, unless you count velveeta shells and cheese. (gasp!) That is, until now. When I found this recipe, I knew I had to try it. This ia a grown up version of mac and cheese with FOUR different cheeses, including a spunky gorgonzola. I took it to a friend's, and also shared with some colleagues, and it won rave reviews all around.
Start by cooking the macaroni in a large pot of boiling water til al dente, then drain. While the pasta is cooking, melt the butter in a medium saucepan, then stir in the flour.
Whisk the flour and butter until smooth,
then add the salt, pepper, onion powder and garlic powder.
Gradually add the milk,
whisking constantly. Bring this mixture to a boil, then cook and stir for 2 minutes or until slightly thickened.
Combine the mozzarella, cheddar,
and gorgonzola.
Add the cream cheese to the sauce,
(I like to cut it into chunks first.) Stir until it's melted, then add the other cheeses.
Finally, add the sour cream, and stir until well combined. Pour the sauce over the drained macaroni.
Serve immediately!
One year ago: hearty wild rice soup
Two years ago: fruit smoothies, soft ginger cookies
For more inspiration, visit Mangia Mondays, Mouthwatering Mondays, Tempt my Tummy Tuesday, Tuesday at the Table, Tasty Tuesday, Delectable Tuesday, Tasty Tueshttp://www.blogger.com/img/blank.gifday at Beauty and Bedlam, Recipe of the week, Make a Food e-Friend, This Week's Cravings.
Bistro Mac & Cheese
1 16 oz. pkg. uncooked elbow macaroni
3 Tbsp. butter
3 Tbsp. flour
2 1/2 cups 2% milk
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. pepper
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3 oz. cream cheese
1/2 cup crumbled Gorgonzola cheese
1/2 cup sour cream
Cook macaroni in a large pot of boiling water til al dente; drain. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk and then salt, pepper and garlic and onion powders. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add cheeses and stir until melted. Stir in sour cream and drained macaroni. Serves 8.
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