I did manage to throw in my very own blunder and didn't realize with the topping that the oil said 2 teaspoons not 2 Tablespoons. I wasn't paying enough attention and am totally blaming the 140 pound dog hovering around my feet trying to sneak a taste. So my topping was a bit wet and had to be put under the broiler for a bit to get it even a little crispy. I'll definitely make this dish again and get that little bit right. The only change I made to the recipe was adding an extra cup of cheese. I love my mac and cheese really cheesy. Next time I might try a little stronger cheese. I used a mild Cheddar since that was what was on hand. Was still very nice. The dish was creamy and perfect for a snowy day when you just need a little comfort food to get you going.
Recipe after the jump
Mac & Cheese Casserole
- 2 cups uncooked elbow macaroni
- 1/2 cup sour cream
- 2 cups milk
- 2T very finely chopped onion
- 3T flour
- 1t yellow mustard
- 1/2t salt
- 1/4t ground red pepper (cayenne)
- 1/4t black pepper
- 2 cups Cheddar cheese
- 2T plain bread crumbs
- 2T Parmesan cheese
- 2t veggie oil
Preheat oven to 350
- Cook and drain pasta. Return to pan and stir in sour cream. Cover to keep warm and set aside.
- In saucepan on medium heat stir together milk, onion, flour, mustard, salt, red pepper and black pepper with a whisk until smooth
- Continue stirring until mixture boils and thickens. Remove from heat and stir in cheese until melted
- Combine cheese sauce and macaroni mixture. Mix well and pour into baking dish.
- Mix topping ingredients until crumbly and sprinkle over casserole.
- Bake 20-25 minutes until edges are bubbly