Thursday, January 3, 2008

Baked Macaroni and Cheese


This recipe is so good! 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
  • 1-1/2c. sour cream
  • 1 t. salt
  • 1/2 T. pepper
  • 10 oz. bar mild cheddae 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

2 comments:

  1. We had two other couples, both with babies about the same age as mine. I made this recipe, and everyone loved it, especially the babies! Which is saying something, since it's the first pasta I've been able to get my nine month old to eat.

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  2. SOOO good and so very low fat =)

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