Baked Macaroni and Cheese
Believe it or not, this was served at a temple dinner one Friday night.
It was so good, I asked for the recipe. Low fat, it's not, but I have had
some success using lower fat ingredients such as milk and sour cream, though
I wouldn't bother with nonfat sour cream. I also use less cheddar than
this recipe calls for...or I double everything except the sour cream and
cheddar. Whatever works...it's the best version I've ever eaten.
2 cups uncooked elbow macaroni
1/2 c. butter
1/2 c. flour
1-1/2 c. milk
1-1/2 c. sour cream
1 t. salt
1/2 T. pepper
10 oz. bar mild Cheddar cheese, grated
Preheat oven to 350°F.
Cook macaroni in salted boiling water according to package directions.
Drain and rinse with cold water. Pour into a 3-qt. casserole
In a saucepan, melt butter and stir in flour. Gradually stir in milk and
sour cream. Add salt and pepper.
Cook over low heat, stirring constantly, until sauce bubbles and thickens.
Reserve 1 c. grated cheese for the top of the casserole. Toss macaroni
with remaining cheese.
Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved cheese.
Bake for 1 hour, or until bubbly and brown.
Serve immediately.
Serves 6.
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