Thursday, November 17, 2016

Bistro Mac & Cheese

Bistro Mac & Cheese
1 pkg (16 oz.) uncooked elbow macaroni
5 tbsp butter, divided
3 tbsp all-purpose flour
2 ½ cups 2% milk
1 tsp salt
½ tsp onion power
½ tsp pepper
¼ tsp garlic powder
1 cup (4 oz.) shredded part-skim mozzarella cheese
1 cup (4 oz.) shredded cheddar cheese
½ cup crumbled Gorgonzola cheese
3 oz. cream cheese, softened
½ cup sour cream
½ cup seasoned bread crumbs

1.      1. Cook the macaroni according to package directions; drain. Meanwhile, in a Dutch oven, melt 3 tbsp butter over low heat. Stir in the flour until smooth; gradually whisk in the milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
2.      2.  Reduce heat; stir in cheeses until melted. Stir in sour cream. Add macaroni; toss to coat. In a small skillet, heat remaining butter over medium heat. Add bread crumbs; cook and stir until golden brown. Sprinkle over top.

TO PREPARE BAKED BISTRO MAC: Place prepared macaroni in a greased 3-qt baking dish. Combine 1/3 seasoned bread crumbs and 2 tbsp melted butter; sprinkle over top. Bake, uncovered, at 350F for 20-25 minutes or until bubbly.

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