A while back, I mentioned that I was on a quest for the perfect meatloaf recipe. Well, I’ve also been on a quest for some time for that perfect mac & cheese recipe.
I think I found it!! At least my husband said it was the best he’s had (thanks hun). And the rest of the family thought it was good too!
The recipe was inspired by a Taste of Home recipe that I changed a teeny bit.
Ingredients:
2 cups uncooked elbow macaroni
1/2 cup butter
1/2 cup flour
1 1/2 cups milk
8 oz. sour cream
8 oz. Velveeta cheese
1/4 cup Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce
3 cups shredded cheddar cheese
Directions:
1. Cook macaroni according to package directions.
2. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat. Stir in sour cream, Velveeta cheese, Parmesan cheese, salt, mustard, pepper, and Worcestershire sauce until smooth and cheese is melted.
4. Drain macaroni, return to pot and toss with 2 cups of the cheddar cheese. Stir in cream sauce. Transfer to a greased 9×13 baking dish and top with remaining cheddar cheese.
5. Bake, covered (tented with foil) at 350 degrees for 30-35 minutes.
ENJOY!
This mac-n-cheese looks so delicious and creamy! thanks for sharing!
ooo I am going to have to try that mac and cheese recipe. Except I don’t like mustard. DO you think I would be able to tell?
Kim – You could leave the mustard out, but it’s just a small amount you might not notice; I think I just gives it a tad more zing.
Hi Sarah, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
http://chelencarter-retiredandlovingit.blogspot.ca/
How did this reheat (assuming you had any left…lol)? My mac-n-cheese doesn’t reheat well, and I have been looking for a better recipe.
No left overs! How do you reheat yours – in the microwave or oven? We reheat most things in the micro, and if it was too dry are lumpy, I might just try adding a bit of milk or sour cream.
Sounds like a yummy mac and cheese recipe; we’ll have to try it some time….
Hi, do you know if this can be frozen and then cooked later?
Hi Jess – Yes, you can absolutely make this and freeze it for later (I do it all the time). After step 4, just cover with foil really well, label, and put it in the freezer. When you are ready to use it, take it out the night before and let it thaw in the fridge (or take it out in the morning and let it thaw on the counter). And then continue with step 5.