Bistro Mac & Cheese

Taste of Home Recipes Across America, p. 444

1 package (16 ounces) uncooked elbow macaroni

3 tablespoons butter

3 tablespoons all-purpose flour

2 ½ cups 2% milk

1 teaspoon salt

½ teaspoon onion powder

½ teaspoon pepper

¼ teaspoon garlic powder

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 package (3 ounces) cream cheese, softened

1/2 cup crumbled Gorgonzola cheese

½ cup sour cream

Cook macaroni according to the 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 the cheeses and stir until melted. 

So. Much. Cheese.

Stir in sour cream. Drain macaroni; stir into sauce.

Gotta get everything really mixed in!

Gawgeous.

My Rating: 4/5 "Wonderfully creamy. The gorgonzola is a unique addition to this that added nice complexity to the overall effect. It's still pretty much white-people mac 'n' cheese in that it could use a titch more flavor, but in the end it's pleasant and memorable."