MACARONI AND CHEESE – October 21 – National Pasta Month and National Vegetarian Month

Serves 4-6


  • 1 16 oz package elbow macaroni
  • 1 tablespoon plus 1 teaspoon salt
  • ½ cup half and half
  • ¼ cup plus 1 tablespoon butter
  • ¼ cup flour
  • ¼ teaspoon white pepper
  • ½ teaspoon fresh parsley, chopped
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground red pepper (optional)
  • ½ cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded Swiss cheese
  • ½ cup grated Parmesan cheese
  • Cooking spray
  • ½ cup breadcrumbs


Preheat the oven to 400 degrees Fahrenheit.  In a large pan over high heat add 3 quarts water, the macaroni, and 1 tablespoon salt.  Bring to a boil and reduce the heat to medium.  Stir as needed cooking for 8 minutes after the water comes to a boil.  Drain well and set aside.  In a microwave-safe bowl warm the half and half. In a large skillet over medium heat melt ¼ cup butter.  When the butter is melted add the flour and whisk constantly for 1 minute, then add the milk, white pepper, parsley, garlic powder, red pepper, if used, and sour cream.  Continue to whisk for 5 minutes, or until it has thickened.  Add the cheese and stir until blended, then add the macaroni.  Spray a baking dish with cooking spray and add the macaroni to the baking dish.  In a microwave-safe bowl melt 1 tablespoon butter and then add the breadcrumbs.  Stir until the breadcrumbs are coated with the butter and sprinkle on top of the macaroni.  Bake uncovered until the breadcrumbs are golden brown, about 20 minutes.

Tomorrow: October is National Pork Month.  The Recipe will have Pork.



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