- 1 (7 ounce) package elbow macaroni
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
- salt and pepper to taste
- 1 cup milk
- 1/4 cup sour cream
- 3/4 cup shredded Cheddar cheese, divided
- 1/2 cup cubed Havarti or Muenster cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons Italian-style seasoned bread crumbs
- Cook macaroni and drain well; place in a 1-1/2-qt. casserole and set aside. In a saucepan, melt butter over medium heat. Stir in flour and seasonings; gradually add milk. Cook and stir until thickened. Remove pan from heat; add sour cream, 1/2 cup cheddar cheese and all the Havarti or Muenster. Stir until melted. Pour sauce over macaroni and mix well. Combine Parmesan cheese, bread crumbs and remaining cheddar cheese; sprinkle over casserole. Bake at 350 degrees F for 15-20 minutes.