The Time Of Your Life

Cook macaroni in large pot of salted, boiling water according to package directions.
Drain and set aside.
 

Sauce: In a non-stick pan, on medium-low heat, melt butter and stir in flour. Stir until
butter and flour are incorporated and mixture is smooth. Cook on low heat, stirring
constantly, 4-5 minutes until mixture is cooked. Be careful to keep it stirred and heat on
low, so mixture does not brown or scorch.
 

Bring milk to boil in another saucepan while flour/butter mixture is cooking. Slowly and
carefully add milk into flour mixture stirring quickly to incorporate together and to keep
for forming lumps. Cook it much the same as you would in making gravy.
 

Stir 6 ounces Mexican blend, extra sharp Cheddar and Parmesan cheese into milk/flour
mixture, add sour cream, salt and peppers and mix well.
 

Add drained macaron and blend well.

 

Transfer ½ mixture into a buttered 9 x 13 deep dish baking pan. Sprinkle with 1 cup of
reserved cheese, add remaining macaroni and top with remaining 1 cup grated cheese.
 

Bake at 350 degrees for 20-25 minutes until bubbly and cheese is melted and set. It can
be baked 10 additional minutes to lightly brown if desired.
 

This recipe can be made ahead and put in fridge to bake later. Be sure to let it come to
room temperature before placing it in oven.
 

Recipe may be halved.

Ingredients:



• 16 ounces macaroni noodles cooked according to package directions.

Sauce:

• 4 ounces (1/2 cup) butter

• 4 ounces (1/2) cup all-purpose flour

• 5 cups whole milk

• 8 ounces shredded Mexican blend (Monterey Jack, Cheddar, Mozzarella, and Asadero cheese) (Do not use cheese with Mexican or taco seasoning)

• 6 ounces Extra Sharp cheddar cheese, shredded.

• 6 ounces Parmesan cheese, finely shredded

• ¾ cup full fat sour cream

• 1 teaspoon salt

• ½ teaspoon white pepper

• ½ teaspoon black pepper

• 2 cups additional extra sharp shredded cheese divided.