This is a dish that I get a lot of requests to make it and get recipe requests for.
It makes 8-10 servings so be sure to double the recipe for a large crowd.
Preheat the oven to 375 degrees F.
Drizzle extra virgin olive oil into a large pot of boiling salted water. (I also add a teaspoon of pasta herb spice blend, but you can omit it if you don't have it on hand.) Add the macaroni and cook according to the directions on the package, about 7 minutes usually works well for me. Drain and rinse well with cold water.
Meanwhile, melt 4 tablespoons of butter in a large saucepan. Stir in the flour, salt and sugar until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat, add the American cheese and 1 cup of the cheddar cheese, stirring until melted. Stir in the sour cream. Add salt and pepper to taste. (If you like a little heat, you can add red pepper flakes or cajun seasoning.) If it is a little thick for your taste, add a touch of milk to thin it out. Add the cooked macaroni and stir well. Pour into a baking dish sprayed with cooking spray.
Sprinkle the remaining 1 cup of American Cheese on top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. (If you are short on time, you can skip the baking. The heat from the sauce melts the cheese on top and it is just as delicious!)
Chef's Tip - If you are making the macaroni the night before, follow these steps to avoiding drying out your pasta. Mix the cooked macaroni with a drizzle of olive oil and cover with saran wrap; keep in the fridge overnight. Separately store the cheese sauce in a covered container in the fridge. Before serving, reheat the cheese sauce on the stove top or in the microwave. Reheat the pasta by either rinsing it with very hot water or dropping it very briefly into a pot of boiling water. Mix the hot well drained pasta with the hot sauce and pour it into your casserole dish. Voila! It will taste like you just made it! :)
I adapted this recipe from Taste of Home Winning Recipes "Rich 'n' Cheesy Macaroni". The original recipe calls for cottage cheese and breadcrumbs. If that is how you prefer your macaroni and cheese, you can find the recipe here.
It makes 8-10 servings so be sure to double the recipe for a large crowd.
Ingredients
2 1/2 cups uncooked macaroni (I like to use the large elbows or shells.)
4 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 cups milk (I use 2%.)
8 ounces processed American cheese, cubed (I use Velveeta.)
1 cup sour cream
2 cups (8 ounces) shredded sharp cheddar cheese
Directions
2 1/2 cups uncooked macaroni (I like to use the large elbows or shells.)
4 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 cups milk (I use 2%.)
8 ounces processed American cheese, cubed (I use Velveeta.)
1 cup sour cream
2 cups (8 ounces) shredded sharp cheddar cheese
Directions
Preheat the oven to 375 degrees F.
Meanwhile, melt 4 tablespoons of butter in a large saucepan. Stir in the flour, salt and sugar until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat, add the American cheese and 1 cup of the cheddar cheese, stirring until melted. Stir in the sour cream. Add salt and pepper to taste. (If you like a little heat, you can add red pepper flakes or cajun seasoning.) If it is a little thick for your taste, add a touch of milk to thin it out. Add the cooked macaroni and stir well. Pour into a baking dish sprayed with cooking spray.
Sprinkle the remaining 1 cup of American Cheese on top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. (If you are short on time, you can skip the baking. The heat from the sauce melts the cheese on top and it is just as delicious!)
Chef's Tip - If you are making the macaroni the night before, follow these steps to avoiding drying out your pasta. Mix the cooked macaroni with a drizzle of olive oil and cover with saran wrap; keep in the fridge overnight. Separately store the cheese sauce in a covered container in the fridge. Before serving, reheat the cheese sauce on the stove top or in the microwave. Reheat the pasta by either rinsing it with very hot water or dropping it very briefly into a pot of boiling water. Mix the hot well drained pasta with the hot sauce and pour it into your casserole dish. Voila! It will taste like you just made it! :)
I adapted this recipe from Taste of Home Winning Recipes "Rich 'n' Cheesy Macaroni". The original recipe calls for cottage cheese and breadcrumbs. If that is how you prefer your macaroni and cheese, you can find the recipe here.
~ Randi
Follow me on pinterest and instagram @rarich21
sounds a lot healthier than mine! I use soooo much cream.
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