Lunch: Herbed Macaroni and Cheese Recipe

Ingredients

1 package (7 ounces) uncooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon Italian seasoning
1/4 teaspoon onion powder
Salt and pepper to taste
1 cup milk
1/4 cup sour cream
3/4 cup shredded cheddar cheese, divided
1/2 cup cubed Havarti or Muenster cheese
2 tablespoons grated Parmesan cheese
2 tablespoons Italian-style seasoned bread crumbs

Instructions

Cook macaroni according to package directions; drain. Place in a 1-1/2-qt. casserole and set aside.
Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove pan from heat; add the sour cream, 1/2 cup cheddar cheese and Havarti cheese. Stir until melted.
Pour sauce over macaroni; toss to coat. Combine the Parmesan cheese, bread crumbs and remaining cheddar cheese; sprinkle over casserole. Bake at 350 ° for 15-20 minutes or until heated through.

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