herbed macaroni & cheese
The herbs in this recipe transform this classic comfort food into something special, while the sour cream adds creamy richness.
- 1 box uncooked elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 cup milk
- ¼ cup sour cream
- 1 cup shredded cheddar cheese, divided
- ½ cup cubed Havarti or Muenster cheese
- 2 tablespoons grated Parmesan cheese
- ¼ cup Italian-style seasoned bread crumbs
Preheat oven to 350° F.
Cook macaroni according to package directions; drain. Place in a 1 ½ qt. casserole and set aside.
In a large saucepan, melt butter over medium heat. Stir in flour, herbs, onion powder and salt and pepper. Slowly add the milk, a little at a time while stirring. Bring the mixture to a boil and cook for 2 minutes to thicken, stirring often. Remove from heat; add the sour cream and the cheeses. Stir until cheese melts.
Pour cheese sauce over macaroni; toss to coat. Combine the Parmesan cheese, bread crumbs and remaining cheddar cheese and sprinkle evenly over casserole. Bake uncovered for 25 minutes, or until lightly golden and bubbly.
Discover more Cozy Comforts - Winter Recipes
in the archived edition of our February 2013 Email
Or get more recipe ideas and inspiration from our Pinterest Board - [ Cozy Comforts ]
