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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
1 pound elbow macaroni, cooked
1 pound + 1 cup shredded cheddar cheese
1 cup parmesan cheese, grated
4 tablespoons butter
4 tablespoons flour
4 cups milk
1 cup sour cream
1 tablespoon Worcestershire Sauce
1 teaspoon Tabasco sauce (optional)
2 tablespoons Dijon mustard
1 teaspoon dry mustard powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon cracked black pepper
1/4 teaspoon grated nutmeg
Step by Step Instructions
Pre-heat oven to 350 degrees.
Butter a 9 x 13 baking dish and set aside.
Melt butter over medium heat in a large, heavy bottomed saucepan.
Add flour and whisk until it is slightly browned and bubbly.
Add milk and whisk until thickened.
Add dry spices and wisk to combine.
Add Worcestershire and Dijon mustard and wisk well.
Add all but 1 cup of shredded cheddar along with 1/2 cup of parmesan cheese.
Stir until all the cheese is well combined and melted and the sauce is very smooth.
Add in the sour cream and blend well.
Pour the cheese sauce over the cooked macaroni and stir to combine.
Pour the macaroni mixture into the buttered baking dish and top with the remaining 1 cup of shredded cheddar and 1/2 cup of parmesan cheeses.
Bake, uncovered for 30 minutes until browned and bubbly and the top is nice and crispy.
Serve and enjoy!
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