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Categories:
elbow macaroni butter flour milk milk heavy cream sour cream mustard garlic Romano cheese Cheddar cheese butter breadcrumbs paprika
Viewed: 57 - Published at: 5 years agoIngredients
- 1 lb uncooked elbow macaroni
- 12 cup butter
- 14 cup and 1 tablespoon all-purpose flour
- 1 12 cups milk
- 2 12 cups evaporated milk
- 1 cup heavy cream
- 1 cup sour cream
- 1 pinch dry mustard or 14-12 teaspoon prepared Dijon mustard, to taste
- 1 fresh garlic clove, pressed
- 1 cup fresh grated romano cheese
- 5 -6 cups shredded sharp cheddar cheese
- 12 cup butter
- 2 cups breadcrumbs
- 2 liberal pinches paprika, smoked if available
Method
- * Cook macaroni according to the package directions.
- Drain.
- * In a large saucepan, melt butter over medium heat.
- Whisk in flour, making a roux.
- * Add milk, evaporated milk, cream, and sour cream to roux slowly, whisking constantly.
- * Stir in mustard and garlic.
- * Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
- * Put macaroni in large casserole dish, and pour sauce over macaroni.
- Stir well.
- (If you want to "make ahead", at this point, you can stop and refrigerate up to one day.
- ).
- * To make topping:.
- * Melt butter in a skillet over medium heat.
- * Add breadcrumbs and brown.
- * Spread over the macaroni and cheese to cover.
- * Sprinkle with a little paprika.
- * Bake at 350 degrees F (175 degrees C) for 30 minutes (or, if you made this ahead and refrigerated, add 10-20 extra minutes).
- Serve.
