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     Title: Bistro Mac & Cheese
Categories: Pasta, Dairy, Cheese, Breads
     Yield: 8 servings

    16 oz Uncooked elbow macaroni
     5 tb Butter; divided
     3 tb All-purpose flour
 2 1/2 c  Milk
     1 ts Salt
   1/2 ts Onion powder
   1/2 ts Pepper
   1/4 ts Garlic powder
     1 c  Mozzarella cheese; shredded
     1 c  Cheddar cheese; shredded
   1/2 c  Gorgonzola cheese; crumbled
     3 oz Cream cheese; softened
   1/2 c  Sour cream
   1/2 c  Seasoned panko bread crumbs
          Fresh parsley; minced (optional)

 Cook macaroni according to package directions; drain. Meanwhile, in
 a Dutch oven, melt 3 tb butter over low heat. Stir in flour until
 smooth; gradually whisk in milk and seasonings. Bring to a boil,
 stirring constantly; cook and stir 2 minutes or until thickened.

 Reduce heat; stir in cheeses until melted. Stir in sour cream. Add
 macaroni; toss to coat. In a small skillet, heat remaining butter
 over medium heat. Add bread crumbs; cook and stir until golden
 brown. Sprinkle over top. If desired, sprinkle with parsley.

 Recipe by Charlotte Giltner, Mesa, Arizona

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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