We eat alot of macaroni and cheese around here – Kraft from the box, made from scratch, out at a restaurant….when you have a 3 year old, mac and cheese is a regular. I make a few different versions of homemade macaroni and cheese, but this one is a household favorite (I think it’s the garlic breadcrumb topping….)
- 1/2 Lb. small pasta (macaroni, shells, rigatoni, etc)
- 1/4 C. sour cream
- 1/4 C. milk
- 3 T. butter
- 4 oz. extra sharp white cheddar, grated
- 4 oz. pepper jack, grated
- 2 oz. parmesan, grated
- 1/4 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. mustard powder
- 1 tsp. Italian seasoning
- 1/2 – 1 C. garlic bread crumbs
Cook pasta to package directions. Drain and pour back into the pan. Add in butter, stir until melted. Stir in sour cream until all pasta is coated. Add in cheese and seasonings. Stir until coated. Pour into greased baking dish. Top with bread crumbs and bake at 350 for 30 minutes (or until top is brown and dish is bubbly).
Garlic Bread Crumbs
In a food processor, pulse leftover garlic bread until fine. Alternatively – use day old, toasted bread, 1 clove garlic, salt and pepper, and 1 tsp. olive oil. Pulse until fine crumbs.