2 cups uncooked macaroni pasta
¾ cup grated cheddar cheese
¼ cup sour cream
¼ cup finely grated parmesan cheese
2 tablespoons butter
2 tablespoons plain flour
2 cups milk
Directions to Cook:
Preheat oven to 180°C.
Cook pasta according to packet directions. Drain and set aside.
Melt butter in a large saucepan over low heat. Add flour and combine. Stir over heat for 1 minute. Remove pan from heat. Gradually add milk, whisking in between each addition until smooth. Increase heat and return pan to stove. Stir continuously until sauce boils and thickens. Mix in sour cream and cheddar cheese and mix thoroughly.
Stir through drained pasta until well combined.
Transfer to an ovenproof dish. Top with Parmesan cheese.
Bake for 10-15 minutes until golden and bubbling.
* Finely dice and sauté 1 small brown onion and 2 rashers bacon and add to mix.
* Add 1 ½ cups chopped cooked vegetables.
* Add 2 tablespoons chopped fresh herbs (parsley and chives).
* Use different cheese varieties for different flavour (eg: edam, gouda, etc).
Gluten Free Variation:
Substitute macaroni with direct quantity of BuonTempo Pasta Spirals.
Substitute plain flour directly with cornflour. Check that the cornflour you are using is gluten free. Some of the cheaper cornflour brands are ‘wheaten’ cornflour and are unsuitable for use in gluten free recipes. I use White Wings cornflour.
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