Our kids love macaroni and cheese. What we wanted was a grown-up macaroni and cheese and one that kids would still eat.
For cheese, we chose Romano, mixed it with sour cream and buttermilk to make it super creamy, and then topped it with a little cheddar. We think you’ll like this.
1 pound macaroni shells or other shapes
2 tablespoons butter
1/2 to one clove minced garlic depending on how much you like garlic
1 cup grated Romano or Fontana cheese
1/2 cup sour cream
2/3 cup buttermilk
1 tablespoon fresh chopped parsley
salt and pepper
1/2 cup grated Colby or mild cheddar cheese
Preheat the oven to 350 degrees.
- Cook the pasta per package directions in salted water. Drain the water from the macaroni.
- Place the butter in the pan in which you cooked the macaroni. Sauté the garlic.
- Place the pasta back in the pan. Add the cheese, sour cream, buttermilk, and parsley. Stir to combine and partially melt the cheese. Salt and pepper to taste.
- Place the pasta and cheese combination in a baking dish. Sprinkle with the grated Colby or cheddar cheese.
Bake for 20 minutes or until the dish is hot and bubbly.