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!
