ADVERTISEMENT
Ingredients
- 3 cups uncooked elbow macaroni
- 6 Tbsp. butter
- 4 Tbsp. flour
- 1/2 tsp. garlic powder
- 1/2 tsp. – 1 tsp. salt
- 1/2 tsp. pepper
- 1 cup sour cream
- 2 1/2 cups 2 % milk
- 3 cups shredded Pepper Jack Cheese, divided
- 1 cups shredded Sharp Cheddar Cheese
Instructions
- Cook macaroni until al dente, drain, and set aside.
- Preheat the oven to 350 degrees.
- In a large pan, under medium heat, melt the butter and add garlic powder.
- Add the flour, salt and pepper, and whisk until smooth for about a minute.
- Stir in milk and sour cream while whisking until thick.
- Stir in the cheeses (reserving 1/2 cup of Cheddar Jack Cheese) until melted.
- Add the macaroni and mix well.
- Pour into a casserole dish, sprinkle with the reserved 1/2 cup of Cheddar Jack Cheese and bake uncovered for 20-25 minutes or until bubbly.
- Serve hot.
- Serves 6.
- *To freeze- prepare as usual, but do not bake. Cool, cover and freeze in a freezer and oven safe container. When ready to eat, move to the refrigerator overnight to defrost, and bake as usual in the evening.
- Enjoy!
ADVERTISEMENT