This recipe is not for those who have health challenges! I use "light" ingredients where I can but sometimes you just can't skimp on ingredients.
DISCLAIMER: Most of you know by now that I don't measure anything when I'm cooking so this recipe is the best I can do.
Sue's Mac N Cheese
Prepare 24 oz. elbow macaroni, ziti or other pasta of your choice according to package directions
3 TBSP real butter (no salt)
1 small onion chopped fine (those who do not like onion can omit)
3 TBSP flour
1 can Ro-Tel tomatoes. ( heat level of your choice) do not drain
1 C. heavy cream
1 C. milk
1 C sour cream
8 oz. cream cheese cut into cubes
3 C. four cheese blend- shredded (I've used mexican and italian blend. Both work just fine just be sure there is a sharp cheddar in the mix. Or, you can just add 3 c. shredded cheddar.)
Over medium heat -
Saute onion in butter. Do not brown.
Add flour. Stir with a wisk. Cook 3-4 minutes. Be sure not to burn.
Add Rotel tomatoes.
Lower heat just a bit
Slowly add heavy cream and milk stirring constantly until thickened. You may need to add more milk. Needs to be the consistency of melted ice cream.
Wisk in sour cream
Add cream cheese. Stir constantly until melted
Add shredded cheese. Stir until smooth and creamy
Add salt and pepper to taste
Pour over macaroni and mix well.
You can bake this with bread crumbs on the top if you like however it is ready to eat immediately. If you choose to bake add a bit more milk to your sauce as baking will cause the macaroni to absorb much of the sauce which will in turn make it not quite as creamy.
I've added left over ham, chicken, keilbasa and sausage to this recipe and it's pretty good!