Bistro Mac & Cheese

By weavincanuck

Ingredients

• 1 package (16 ounces) uncooked elbow macaroni
• 3 tablespoons butter
• 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 package (3 ounces) cream cheese, softened
• 1/2 cup crumbled Gorgonzola cheese
• 1/2 cup sour cream

Preparation

Step 1

* Cook macaroni according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour until smooth. Gradually stir in milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
* Reduce heat; add cheeses and stir until melted. Stir in sour cream. Drain macaroni; stir into sauce. Yield: 8 servings.

Editor's Note: This recipe can also be baked with a crumb topping. Place macaroni in a greased 3-qt. baking dish. Combine 1/3 cup seasoned bread crumbs and 2 tablespoons melted butter; sprinkle over macaroni. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.