We seem to go through Mac and Cheese recipes like there’s no tomorrow. This one is extra creamy and rich, due to the thicker rue. The recipe calls for Velveeta, but its so much easier (and tastier) to make your own cheese base.

You will need the following ingredients:

Two cups of macaroni (or your favorite noodle, we like Egg Noodles)
1/2 cup butter
1/2 cup all-purpose flour
1 3/4 cups milk
1 cup (8 oz) sour cream
4 oz Velveeta (or your own rue)
4 oz cream cheese
1/4 cup grated Parmesan
1/2 tsp salt
1/2 tsp pepper
2 cups (8 oz) shredded sharp cheddar
1/4 cups bread crumbs

First, preheat your oven to 350 degrees Fahrenheit and cook your noodles as you normally would. In a large saucepan, melt the butter, then add the flour until smooth (making a rue), add milk until all the lumps have dissolved, then add in your Velveeta or whatever cheese you want to use as a base.

Once that is all mixed in, add reduce the heat and stir in the sour cream and cream cheese. Add in the cheddar and Parmesan, stirring until the cheese has melted.

Drain your noodles and combine them with your sauce. Grease a 3-quart baking dish and put in your saucy noodle mixture. Bake uncovered for 30-35 minutes, until it is nice and bubbly. After that, add the breadcrumbs, and cook for another 10 minutes. The bread crumbs should be browned.

Take it out, let it cool for a little bit, then enjoy!