Wednesday, December 21, 2011

Creamy Mac and Cheese

I don't know about you, but I really hate mac and cheese that comes out dry. So, after a lot of experimenting I came up with this delicious recipe, based on one out of my Betty Crocker Cookbook.


2 cups uncooked elbow macaroni 
1/4 cup butter or margarine
2 TBSP Onion, chopped (optional - but gives great flavor)
1/4 cup flour
1 tsp. salt
1/4 tsp fresh ground pepper
1/2 tsp ground mustard (dry)
1/2 tsp. Worcestershire sauce
2 1/2 - 3 cups milk (the more milk the creamier)
2 1/2 cups shredded cheddar cheese
1/2 cup sour cream
Paprika, optional


1. Heat oven to 350 degrees

2. Cook macaroni as directed on package.

3. While macaroni is cooking, melt butter with the onion in a 3 quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk, put back on heat and heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese and cook, stirring constantly until cheese is melted. Add sour cream and mix thoroughly.

4. Drain macaroni. Gently stir macaroni into cheese mixture. Pour into a greased 2 quart casserole. Sprinkle with paprika, if desired. Bake for 20-25 minutes or until bubbly.

Serves approximately 6.