Your Kids Will Think You’re A Pro Serving This Gourmet Mac And Cheese

After you make this once, you are going to have trouble going back to any other version, I can almost guarantee that. My kids usually get to choose what restaurant they want to eat at for their birthdays and they can bring along a friend. This year, my daughters both requested that we just stay home and I make this for them and a homemade cake. It was so much more affordable. I let them bring a couple friends and tripled up the batch so we didn’t run out! Check out what they are saying about this recipe over at Group Recipes:

“With chives and lots of good white cheddar, you’ll end up with a delectable dish that isn’t gooey at all. It’s just bursting with flavor!”

This isn’t like the boxed version your mom made. You won’t be able to put your fork down!

 

Ingredients

3/4 box elbow macaroni noodles

2 T Land O’ Lakes butter

2 T Gold Medal flour

1/2 cup fresh cut chives

chili powder (dash)

salt

pepper

either dried mustard or a little Dijon mustard

1 1/2 cup whole milk

1 cup of shredded white cheddar cheese (use the best stuff you can find, like Tillamook, to make this really decadent)

1/2 cup Daisy sour cream

1/4 cup plain bread crumbs

 

 

Instructions

Preheat oven to 375 and butter a 9×9 glass dish.

Boil the elbow pasta and drain.

In a large saucepan, melt the butter. When it is just hot (NOT BROWN!) add the chives and sauté for 2 minutes.

Add the flour/chili powder/mustard/salt/pepper and mix well, getting out all the lumps and stir for 3 minutes. (Just a dash of all of those seasonings.)

SLOWLY add the first 1/2 cup milk, mixing like crazy until it’s smooth and NO lumps. When it’s a nice glossy uniform sauce, add another 1/2 cup milk, repeat. Add the rest of the milk and mix well so it’s not lumpy.

Stir constantly for 10 minutes or so, until the mixture is smooth and reduced. Remove from heat, add most of the cheese, mix well.

Add the sour cream, mix well.

Pour into dish, cover with remaining cheese and bread crumbs.

Cook for 30 minutes until it’s brown and bubbling and looks like the yummiest thing you’ve ever laid eyes on. Let it sit 5 minutes before serving…if you can stand it!

This recipe can easily be doubled.

 

 

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Quick Tip: Leave out the chili powder if you wish.

Thanks again to Group Recipes for this amazingly delicious recipe!