Bistro Mac & Cheese

By carvalhohm2

Ingredients

• 1 package (16 ounces) uncooked elbow macaroni
• 3 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 2-1/2 cups 2% milk
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup crumbled Gorgonzola cheese
• 3 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup seasoned bread crumbs

Details

Servings 8
Preparation time 15mins
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

Cook macaroni according to package directions; drain. Meanwhile, in a Dutch oven, melt 3 tablespoons butter over low heat. Stir in flour until smooth; gradually whisk in milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

Reduce heat; stir in cheeses until melted. Stir in sour cream. Add macaroni; toss to coat. In a small skillet, heat remaining butter over medium heat. Add bread crumbs; cook and stir until golden brown. Sprinkle over top.

Yield: 8 servings.

1 cup equals 468 calories, 22 g fat (14 g saturated fat), 68 mg cholesterol, 649 mg sodium, 49 g carbohydrate, 2 g fiber, 20 g protein.