Macaroni (really radiatore) and cheese

You can scatter some breadcrumbs (fresh or panko both work) and a little extra cheese over the top of this if you prefer your mac and cheese with a breadcrumb topping.

• 12 oz. uncooked radiatore or other similarly shaped and sized pasta (like rotini)
• 1/4 cup (1/2 stick) butter (salted or unsalted, doesn't matter)
• 1/4 cup all-purpose flour
• 2 cups milk (skim is fine)
• ~2 cups sour cream (a 16 oz. container - I use Tillamook fat-free, and it works very well)
• 10-12 oz. extra sharp cheddar cheese, grated (Gruyere is also good, or anything else reasonably sharp you happen to have around)
• freshly grated nutmeg
• salt and pepper

Preheat the oven to 350 degrees. Cook the pasta according to the directions on the package, until al dente. Drain and rinse with cold water, and pour into a large bowl.

While the pasta is cooking, make the white sauce. Melt the butter in a medium saucepan over medium-low heat. Add the flour and stir for a minute or two. Gradually add the milk and then the sour cream, whisking constantly. Add nutmeg, salt, and pepper to taste, and cook for a few minutes until the sauce is nice and thick.

Add the grated cheese to the bowl with the macaroni and toss to combine. Pour the white sauce into the bowl and mix thoroughly. Pour the whole shebang into a 3-qt. casserole dish and bake for 60 minutes, or until bubbly and golden brown.

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Last updated 17 March 2004.
All text and photographs © George Mitchell and Margaret Johnston, unless otherwise noted
Comments, questions, suggestions to margaret@lonelymountain.net.