Fanny Farmer's Macaroni & Cheese - a Little Lighter Version

• (16 ounce) package macaroni (or other pasta)↗1
• butter↗1⁄2 cup

  (1 stick)

• flour↗1⁄2 cup
• onion powder↗
• evaporated 2% milk12 ounces
• 1% low-fat milk↗2 1⁄2 cups
• salt↗1 teaspoon
• Worcestershire sauce↗3 drops
• black pepper↗
• sharp cheddar cheese↗3 cups

  (shredded)

• cheese1 cup

  (any combination of shredded cheddar, swiss, muenster, parmesan, etc.)

• light sour cream↗2⁄3 cup
• breadcrumbs↗2⁄3 cup

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Cook and drain pasta according to instructions for al dente pasta.

3. 3

   In a very large sauce pan melt butter (the pan must be large enough to hold all of the sauce and the pasta).

4. 4

   Add flour mixed with salt, pepper and onion powder, use a wisk to stir until blended and cook for 1 minute.

5. 5

   Pour both milks in slowly and stir constantly.

6. 6

   Bring to boiling and stir constantly for 2 minutes.

7. 7

   Reduce heat and cook for an additional 10 minutes, stirring constantly.

8. 8

   Add worcestershire sauce.

9. 9

   Add shredded cheese little by little, continuing to stir.

10. 10

    Add sour cream and simmer and stir until all cheese is melted and cream is incorporated.

11. 11

    Turn off flame and add cooked pasta to the saucepan and use a spatula to fold the pasta into the sauce and cover all of the pasta.

12. 12

    Transfer the pasta & cheese sauce to a buttered 13x9 baking dish.

13. 13

    Sprinkle with breadcrumbs.

14. 14

    Bake 20 minutes until the top is golden brown.