I like to serve this macaroni and cheese with a salad and crusty bread. It’s a satisfying meal that feels and tastes upscale, but will fit just about any budget. because the Gorgonzola is so mild in this dish, even the kiddos will go for it.

Supplies

A Strainer

A Skillet

Measuring Cups and Spoons

Step 1: Ingredients for Macaroni & Cheese

Ingredients:

1 pkg. 16 oz. Uncooked elbow macaroni

5 Tbsp. butter, divided

3 Tbsp. all-purpose flour

2 1/2 cups whole milk

1 tsp. salt

1/2 tsp. onion powder

1/2 tsp. black pepper

1/4 tsp. garlic powder

1 cup shredded part-skim mozzarella cheese

1 cup shredded cheddar cheese

1/2 cup crumbled Gorgonzola cheese

1/4 cup shredded Buffalo Wing Jack Cheese

3 oz. Cream cheese, softened

1/2 cup sour cream

1/2 cup seasoned pinko bread crumbs

3/4 cup crispy onions, optional

1/2 cup cooked smoked bacon, chopped, optional

minced fresh parsley, optional

Step 2: Cook Elbow Macaroni

Cook macaroni according to package directions, drain using a strainer and rinse.

Step 3: Start Adding Ingredients to Dutch Oven

Meanwhile in Dutch oven, melt 3 Tbsp. butter over low heat. Stir in flour until smooth: gradually whisk in the milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

Step 4: Reduce Heat & Add Cheeses

Reduce heat; stir in cheeses until melted. Stir in sour cream. Add the macaroni; toss to coat.

In a small skillet, heat remaining butter over medium heat. Add bread crumbs; cook and stir until golden brown. sprinkle over too. If desired, add bacon and chopped parsley, if desired.