Experiment: Macaroni and Cheese
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 4 oz macaroni
  • 2 tbsp butter, divided
  • 4 tsp flour
  • ½ cup sour cream
  • ½ cup water
  • 3 oz creamy havarti, cubed
  • 3 oz fontina, cubed
  • 1 oz shredded mozzarella
  • ¼ tsp white pepper
  • ¼ tsp dry mustard
  • 1 tsp herbs de provence
  • ½ cup panko bread crumbs
Instructions
  1. Preheat the oven to 375 degrees.
  2. Prepare the macaroni per the package instructions to an al dente consistency.
  3. In a small bowl, combine the sour cream, water, white pepper, mustard, and herbs de provence.
  4. In a sauce pan, heat the butter over Medium heat.
  5. Once the butter is melted, add the flour and whisk until combined to create a roux.
  6. Cook the roux until a light tan.
  7. Add the sour cream mixture and cook until slightly thickened.
  8. Add the cheeses and stir to melt and combine.
  9. Reduce heat to Medium-Low and add the cooked macaroni, stirring to combine.
  10. Spray a small baking dish with canola oil.
  11. Spoon/pour the macaroni and cheese into the baking dish.
  12. In a small suate pan, melt the remaining butter over Medium heat.
  13. Add the panko crumbs and stir gently to combine with the butter.
  14. Brown the crumbs before spreading over top of the macaroni and cheese.
  15. Bake for 30 minutes or until bubbly.
  16. Let cool for 5 - 10 minutes before serving.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/08/14/experiment-macaroni-and-cheese/