Baked Four Cheese Macaroni and Cheese

• Vegetarian

• Pasta & Grains

  • 8 oz Macaroni elbows

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt and pepper

• Dairy

  • 6 slices American cheese
  • 6 tbsp Butter, unsalted
  • 8 oz Cheddar
  • 4 oz Cream cheese
  • 1/4 cup Heavy cream
  • 1 1/2 cup Milk
  • 4 oz Pepper jack
  • 8 oz Sour cream

Found on thisgalcooks.com

Ingredients

• 8 oz macaroni elbows
• 6 tbsp unsalted butter
• ¼ C flour
• 1½ C milk
• ¼ C heavy cream
• 8 oz sour cream
• 4 oz cream cheese, softened
• 6 slices of American cheese (I used Boars Head brand)
• 8 oz shredded cheddar
• 4 oz shredded pepper jack
• salt and pepper to taste

Directions

• Preheat oven to 350.
• Grease a 2.5 quart baking dish.
• Bring a pot of water to a boil and cook the pasta. Drain and set aside.
• Melt the butter in a large pot or skillet. Whisk in the flour and stir until thickened.
• Gradually whisk in the milk and heavy cream.
• Once the milk and cream are incorporated into the flour/butter mixture, add the sour cream and cream cheese. Mix well and stir until the mixture is no longer lumpy.
• Mix in the American cheese and stir until melted.
• Mix in the shredded cheddar and pepper jack cheeses and stir until melted and no longer lumpy.
• Season with salt and pepper to taste.
• Pour into the prepared baking dish.
• Bake at 350 for 20-25 minutes.

Nutrition