Ingredients
- 2 cups uncooked elbow macaroni
- 1/2 cup butter, cubed
- 1/2 cup all-purpose flour
- 1 3/4 cups milk
- 1 cup (8oz.) sour cream
- 4 ounces processed American cheese
- 4 ounces cream cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded sharp cheddar cheese
- 1/4 cup bread crumbs
Make it step by step
- Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and stir until all lumps have dissolved. Bring to a boil; cook and stir for 2 minutes.
- Reduce heat; stir in the sour cream, processed cheese, cream cheese, Parmesan cheese, salt, and pepper until cheeses have melted. Gradually add cheddar cheese, and stir until cheese has melted and sauce is smooth.
- Drain macaroni and add to sauce and mix well. Transfer to a greased 3-quart baking dish. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.
- Remove from oven and sprinkle breadcrumbs over top. Return to oven for another 10 minutes until browned.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.