Adapted from Taste of Home, Bistro mac and cheese recipe (Feb/Mar 2010)

1 pkg (16oz) Penna Pasta
3tbsp butter
3tbsp flour
2 1/2c milk
1tsp salt
1tsp onion powder
1/2 pepper
1/2 garlic powder
1 c shredded Mozz. Cheese
1 c shredded Cheddar Cheese
1/2 c shredded Parm.
3oz cream cheese
1/2 c sour cream

Start water boiling for pasta and cook as directed.

In Dutch oven make the rue: (melt butter add flour-whisk), add milk gradually. Whisk to get out any lumps. Simmer for a few minutes and let thicken. Reduce heat and add all cheeses. Add sour cream right before the drained pasta. Mix well and enjoy, we did!

Sadly I didn’t take a picture of it, but if you’d like to know – it looks like macaroni and cheese!