Ingredients
1 package (16 ounces) uncooked elbow macaroni5 tablespoons butter, divided3 tablespoons all-purpose flour2-1/2 cups 2% milk1 teaspoon salt1/2 teaspoon onion powder1/2 teaspoon pepper1/4 teaspoon garlic powder1 cup shredded part-skim mozzarella cheese1 cup shredded cheddar cheese1/2 cup crumbled Gorgonzola cheese3 ounces cream cheese, softened1/2 cup sour cream1/2 cup seasoned panko bread crumbs Minced fresh parsley, optional
Preparation
Cook macaroni according to package directions; drain. Meanwhile, in a Dutch oven, melt 3 tablespoons 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.
