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Willy's Baked Macaroni and Cheese

Willy knows his way around macaroni and cheese. He's been making the best macaroni and cheese recipes that he can find for years. Now he believes he's perfected the recipe, and he wants to share it with you today. Enjoy the creamy cheesey flavor of Willy's personal favorite. Bon Apetit!

Serves: 6

  • 2 cups uncooked elbow macaroni
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 1/2 cup milk
  • 1 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 ounces bar mild Cheddar cheese, grated
  1. Preheat oven to 350 degrees F.
  2. Cook macaroni in salted boiling water according to package directions.
  3. Drain and rinse with cold water. Pour into a 3 quart casserole dish. 
  4. In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream.
  5. Add salt and pepper. Cook over low heat, stirring constantly, until sauce bubbles and thickens.
  6. Reserve 1 cup grated cheese for the top of the casserole. Toss macaroni with remaining cheese.
  7. Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved cheese.
  8. Bake for 1 hour, or until bubbly and brown. Serve immediately.

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I would love to find a real cheese baked macaroni and cheese recipe to call my own and know it is going to turn out perfectly the same every time. However, whenever I use real grated cheese, it always breaks in the oven and gets grainy, even when mixed with sour cream, cream, flour, roux, etc in the recipe. It seems like the only way to avoid that is to use the processed cheese, which I'd rather not. I'm a big fan of creme fraiche because it doesn't break like sour cream, but it's a bit pricey. I only substitute a portion of the cream/milk/sour cream with creme fraiche to make it creamier, but still real grated cheese breaks and gets grainy in a cheese sauce. (It's great on the top!)


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