Recipes: Macaroni and Cheese- a little grown up

I love a good macaroni and cheese and this one was pretty damn good. It's a little dressed up so doesn't feel quite like a kids side dish. The added ingredients (mustard, onion, cayenne pepper) gave it a nice little kick and a wonderful flavor. Smelled heavenly when it was cooking too.










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.


Mac & Cheese Casserole Recipe

• 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

Topping

• 2T plain bread crumbs
• 2T Parmesan cheese
• 2t veggie oil

Directions

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