herbed macaroni & cheese

The herbs in this recipe transform this classic comfort food into something special, while the sour cream adds creamy richness.

1 box uncooked elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon onion powder
Salt and freshly ground black pepper to taste
1 cup milk
¼ cup sour cream
1 cup shredded cheddar cheese, divided
½ cup cubed Havarti or Muenster cheese
2 tablespoons grated Parmesan cheese
¼ cup Italian-style seasoned bread crumbs

Preheat oven to 350° F. Cook macaroni according to package directions; drain. Place in a 1½ qt casserole and set aside.

In a large saucepan, melt butter over medium heat. Stir in flour, herbs, onion powder and salt and pepper. Slowly add the milk, a little at a time while stirring. Bring the mixture to a boil and cook for 2 minutes to thicken, stirring often. Remove from heat; add the sour cream and the cheeses. Stir until cheese melts.

Pour cheese sauce over macaroni; toss to coat. Combine the Parmesan cheese, bread crumbs and remaining cheddar cheese and sprinkle evenly over casserole. Bake uncovered for 25 minutes, or until lightly golden and bubbly.

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