Ingredients:
- 16 oz box of elbow macaroni
- 1/2 cup of butter, cubed. 1 Tbsp set aside
- 1/2 cup all-purposed flour
- 1 1/2 cups 2% milk
- 8 oz sour cream
- 8 oz Velveeta cheese, cubed
- 1/2 cup shredded parmesan cheese, divided (1/4 cup for cream sauce, 1/4 cup for topping)
- 1 tsp ground mustard
- ground black pepper to taste
- 3 cups shredded cheddar cheese, divided (2 cups to mix with elbows, 1 cup for topping)
Cook the elbow macaroni as directed on the package, but decrease the time by 1-2 minutes. Drain the macaroni and toss with 1 Tbsp of butter and 2 cups of cheddar cheese.
Meanwhile, in a large saucepan, melt the cubed butter on medium heat. Stir in flour till smooth and then slowly add the milk. Bring the mixture to a boil, stir continuously until it thickens (about 2-4 minutes). Reduce the heat to low and stir in the sour cream, Velveeta, 1/4 cup of parmesan cheese, ground mustard and pepper until completely melted and smooth.
If I am making this for a potluck, I like to placed the drained macaroni tossed in cheddar cheese into a crock pot, fold in cream sauce, sprinkle on top with the remaining cheddar and parmesan cheese and finish it at work. That way, it is hot and nice and fresh for the party. I usually put it on high for about hours before serving.
If I am making it for dinner at home, I place the the macaroni tossed in cheddar cheese in a large baking dish, fold in the cream sauce, sprinkle the top with the remaining cheddar and parmesan cheese and bake uncovered at 350 degrees for about 30 minutes or until the top is brown and golden.
Eventually I would like to incorporate some smoked Gouda in this dish since that is my favorite cheese! I will let you know how that goes. Enjoy!
~Hong
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