The World's Best Macaroni and Cheese
Ingredients
4 tablespoon of butter
1/4 cup flour
3 cups shredded cheddar cheese (Dubliner is fantastic in this recipe and gouda works as well!)
3 cups milk
2 cups sour cream
1 15 ounce can stewed tomatoes
1 16 ounce package of elbow noodles
non-stick cooking spray
2 cups extra shredded cheese for topping OR bread crumbs
1. Boil 2 quarts of water in a pot. When the water is boiling add the elbow macaroni noodles and cook as directed on the package. When they are tender, drain them and return them to the pot.
2. Melt the butter in the bottom of a sauce pan. When the butter is melted, whisk in the flour. Over medium-high heat continue to whisk the butter and flour mixture. The mixture will go from a golden color to a rich caramel color. It will probably take about 5 to 7 minutes constantly whisking.
3. With the butter-flour mixture still over the heat, add 1/4 cup of milk and stir it in. Next add 1/4 cup of cheese and stir it in. Alternate between the milk and cheese until all three cups of each are mixed in with the butter-flour mixture and you have a smooth cheese sauce.
4. Turn off the heat. Stir in the 2 cups of sour cream and the contents of the can of stewed tomatoes.
5. Pour the sauce over the cooked elbow macaroni. Stir it the mixture until the sauce is evenly distributed.
6. Put the macaroni and cheese in a casserole dish sprayed with non-stick cooking spray. Sprinkle the 2 cups of extra shredded cheese or the bread crumbs on top of the macaroni and cheese.
7. Bake in the oven at 375 degrees Fahrenheit until the topping cheese is melted or the bread crumbs are crunchy-- about 20 minutes.
8. Enjoy!
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