Holiday Casserole: Mom’s ...

Mom’s Macaroni and Cheese Casserole

1 lb dry macaroni noodles
1 cup light sour cream
5 Tbsps unsalted butter or margarine
3 Tbsps all-purpose flour
3 tsps dried shallots, or onion flakes
2 tsps minced canned garlic
2 cups milk
3 cups shredded cheddar cheese
Salt and Pepper to taste
½ cup dry bread crumbs

1) Preheat the oven to 350 degrees.
2) Lightly grease a casserole dish.
3) Cook the macaroni noodles until almost tender, and drain off the water.
4) In a large pan, melt 3 Tbsps of butter on medium heat and add the shallots (or onion flakes) and garlic. Heat until brown, just a couple of minutes. Add flour and mix. Cook this sauce for a few minutes until thick. Set aside.
5) In a small pan, heat the milk until simmering. (Don’t let it come to a boil.)
6) Add the hot milk to the pan with the flour sauce use the whisk to keep it from lumping. Cook until it starts to thicken about 3-5 minutes. Then add the cheese and keep stirring until it’s melted. Salt and pepper the sauce to taste and mix it into the noodles.
7) In a sauce pan, melt 2 Tbsps of butter and add the bread crumbs. Heat for a few moments while to stir them into the butter. Set aside.
Add the Mac. & cheese to your casserole dish and sprinkle with the buttered bread crumbs. Bake for 30 minutes at 350.