Ingredients Jump to Instructions ↓

  1. 2 teaspoons unsalted butter

  2. 1/2 cup plain breadcrumbs (fresh if possible)

  3. 1 pound elbow macaroni

  4. 2 tablespoons unsalted butter

  5. 2 cups shredded Monterey Jack cheese (6 ounces)

  6. 1 1/2 cups shredded sharp white cheddar cheese (4 1/2 ounces)

  7. 1 1/2 cups shredded Colby cheese (4 1/2 ounces)

  8. 1/2 cup (1 stick) unsalted butter

  9. 1/4 cup all-purpose flour

  10. 2 cups whole milk

  11. 1/4 cup sour cream (do not use reduced-fat sour cream)

  12. 1 large egg

  13. 1 teaspoon Tabasco sauce

  14. 1 teaspoon Dijon mustard

  15. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375°F. To make the breadcrumb topping: Melt the 2 teaspoons of butter in a small saucepan over medium heat. Add the breadcrumbs and cook, stirring to toast evenly, for 2 minutes. Remove from the heat and set aside. Put a large pot of water on to boil over high heat. To make the macaroni and the cheese sauce: Cook the elbow macaroni according to the package directions, being careful not to overcook. Drain the elbows. Return to the pot with the 2 tablespoons of butter and stir, off the heat, to coat evenly. Stir in 4 cups of the grated cheeses (reserving 1 cup). Set aside. In a second large pot, melt the ½ cup of butter over medium-high heat until hot and bubbling. Add the flour, whisking constantly until well blended. Let the butter and flour cook, stirring occasionally, for 3 minutes. In a medium-size bowl, mix together the milk, sour cream, egg, Tabasco sauce, mustard, and salt. Gradually add the milk mixture to the flour and butter, whisking until thick and creamy, 3 to 4 minutes. Add the cream sauce to the elbows, mixing thoroughly. Pour into a 3-quart casserole dish. Sprinkle with the remaining 1 cup of cheese and then the breadcrumbs. Bake uncovered for about 20 minutes or until golden and bubbly. Serve immediately.


Send feedback