macaroni and cheese
I guess, if you want to be hospitable, you could feed six people with this recipe lol ...
1 16 oz box of elbow macaroni shells
3 tablespoons butter or margarine
3 tablespoons all purpose flour
2 tablespoons of sugar
4 cups milk
1/2 cup of sour cream
1/2 teaspoon kosher salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 cup of shredded of sharp cheddar cheese
1 cup of shredded monterey jack cheese
1 cup of shredded fontina cheese
1 cup of shredded mozzarella cheese
Preheat oven to 350 degrees.
Bring a pot of water to a boil; add a generous sprinkling of salt to the water.
While the pasta cooks, melt the butter in a cast iron skillet or pot large enough to hold the pasta when it's done. (pasta should only cook for 8 to 10 minutes)
Add the flour, salt, pepper, onion powder and garlic powder and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
Add 2 cups of the milk while whisking to remove any lumps.
Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
Stir in the cheeses and whisk until smooth and melted. Turn off the heat.
When the pasta is almost done but still firm, drain it and add to the cheese sauce.
Stir the pasta into the cheese sauce until all the pasta is coated evenly.
Mix together the last 2 cups of milk, sour cream, eggs and sugar until blended. Pour over the pasta.
Cover with aluminum foil and bake for 25-30 minutes. Then remove the foil and bake for another 20-25 minutes until the top is browned and bubbly.