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Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
1 pound elbow macaroni, cooked 1 pound + 1 cup shredded cheddar cheese 1 cup parmesan cheese, grated 4 tablespoons butter 4 tablespoons flour 4 cups milk 1 cup sour cream 1 tablespoon Worcestershire Sauce | 1 teaspoon Tabasco sauce (optional) 2 tablespoons Dijon mustard 1 teaspoon dry mustard powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon cracked black pepper 1/4 teaspoon grated nutmeg |
Step by Step Instructions
Pre-heat oven to 350 degrees.
Butter a 9 x 13 baking dish and set aside.
Melt butter over medium heat in a large, heavy bottomed saucepan.
Add flour and whisk until it is slightly browned and bubbly.
Add milk and whisk until thickened.
Add dry spices and wisk to combine.
Add Worcestershire and Dijon mustard and wisk well.
Add all but 1 cup of shredded cheddar along with 1/2 cup of parmesan cheese.
Stir until all the cheese is well combined and melted and the sauce is very smooth.
Add in the sour cream and blend well.
Pour the cheese sauce over the cooked macaroni and stir to combine.
Pour the macaroni mixture into the buttered baking dish and top with the remaining 1 cup of shredded cheddar and 1/2 cup of parmesan cheeses.
Bake, uncovered for 30 minutes until browned and bubbly and the top is nice and crispy.
Serve and enjoy!
Enjoy!
Baked Macaroni and Cheese
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