Bistro Macaroni & Cheese

I like to serve this macaroni and cheese with a salad and crusty bread. It’s a satisfying meal that feels and tastes upscale, but will fit just about any budget. because the Gorgonzola is so mild in this dish, even the kiddos will go for it.

A Strainer

A Skillet

Measuring Cups and Spoons

Ingredients:

1 pkg. 16 oz. Uncooked elbow macaroni

5 Tbsp. butter, divided

3 Tbsp. all-purpose flour

2 1/2 cups whole milk

1 tsp. salt

1/2 tsp. onion powder

1/2 tsp. black pepper

1/4 tsp. garlic powder

1 cup shredded part-skim mozzarella cheese

1 cup shredded cheddar cheese

1/2 cup crumbled Gorgonzola cheese

1/4 cup shredded Buffalo Wing Jack Cheese

3 oz. Cream cheese, softened

1/2 cup sour cream

1/2 cup seasoned pinko bread crumbs

3/4 cup crispy onions, optional

1/2 cup cooked smoked bacon, chopped, optional

minced fresh parsley, optional

Cook macaroni according to package directions, drain using a strainer and rinse.

Meanwhile in Dutch oven, melt 3 Tbsp. butter over low heat. Stir in flour until smooth: gradually whisk in the milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

Reduce heat; stir in cheeses until melted. Stir in sour cream. Add the macaroni; toss to coat.

In a small skillet, heat remaining butter over medium heat. Add bread crumbs; cook and stir until golden brown. sprinkle over too. If desired, add bacon and chopped parsley, if desired.