Macaroni and Cheese Recipe

1. Cook macaroni according to directions on package. When done and drained, stir in about 1/2 tablespoon of the butter and set aside. In the meantime, prepare the sauce.
   
   
2. Thinly slice 6 oz of the cheddar cheese, and then shred the rest for topping. Set aside.
   
   
3. Melt remaining butter in a medium saucepan over a medium-low flame. Once melted, stir in flour.
   
   
4. Continue to stir constantly until it begins to turn golden.
   
   
5. Quickly stir in the mustard, and then add the milk. Reduce flame to low.
   
   
6. Once the mixture is hot, usually when a little bit of steam starts coming off the top, add 2 or 3 slices of the cheddar cheese, and stir until they are nearly completely melted. Continue to add in the cheddar a few slices at a time to keep the temperature relatively constant.
   
   
7. Preheat the oven to 350 F.
   
   
8. Towards the end of the cheddar, crumble in the feta and add the pepper.
   
   
9. Once all the cheeses have been added, stir in the sour cream. Once it is incorporated and the mixture looks smooth and creamy, remove from heat.
   
   
10. Pour the macaroni into an ungreased 9x13 pan, and then pour the sauce over the top. Stir gently to combine evenly.
    
    
11. Sprinkle shredded cheddar over the top, followed by the breadcrumbs.
    
    
12. Bake at 350 F for about 25 minutes, until it begins to look bubbly at the edges, and then increase the temperature to 450 for about 5 minutes to brown the topping.
    
    

Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in selenium

Bad points High in saturated fat