Pasta? Good. Cheese? Good. Together? Delicious.
I was looking for an easy-ish recipe to make some lunches for the week and stumbled across this one at Allrecipes.com
The original recipe seemed a little too bland, so I added some of my own ideas to kick it up a notch and bring it to flavour town (apparently I’ve been watching too much Guy Fieri lately…)
Anywho, here’s the recipe –
What you’ll need:
- 1 package of elbow macaroni
- 2 1/4 cups of shredded sharp cheddar (put 1/4 cup to the side for topping)
- 1/2 cup of fresh parmesan, shredded
- 2 1/2 cups of skim milk
- 2 1/2 tbsp of flour
- 1/4 cup of unsalted butter
- 1/2 cup sour cream
- 1 tsp of yellow mustard
- 1/2 tsp of sea salt
- 1/2 tsp fresh black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2-3 drops of hot sauce (or as much as you’d like)
- Cook macaroni according to the package directions to al dente. Drain and put to the side.
- In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. (there are no pictures of the roux, as I was stirring constantly… )
- Stir in sour cream and cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Add hot sauce, mustard, salt/pepper/garlic and paprika.
- Put drained macaroni in large casserole dish, and pour sauce over macaroni. Stir well. (Don’t worry if sauce seems a little runny. The starch from the pasta will help it set while it cooks)
- Sprinkle with remaining cheddar cheese (approx. 1/4 cup)
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
- Remove from oven and let sit for 5 minutes
- Serve (or place in tupperware for future deliciousness)
Side note: It always helps to have a helper in the kitchen too. Fergie presided over the kitchen this afternoon…
Original recipe can be found here