A delightful twist on the classic macaroni and cheese, featuring a medley of cheeses and aromatic herbs for a rich and satisfying dish.
Cook the macaroni in a pot of boiling water until al dente, then drain.
Cooking the pasta al dente ensures it doesn't become mushy during baking.
Preheat your oven to 350°F (175°C).
Preheating the oven ensures even cooking.
In a saucepan, melt the butter over medium heat, then whisk in the flour and onion powder until smooth.
Whisk continuously to avoid lumps.
Gradually add the milk to the roux, whisking constantly, and cook until the mixture thickens.
Adding the milk slowly prevents the sauce from becoming too thin.
Remove the saucepan from heat and stir in the sour cream, cheddar cheese, and parmesan cheese until melted and smooth.
Stir until the cheese is fully melted for a creamy sauce.
Combine the cooked macaroni with the cheese sauce in a mixing bowl, then transfer to a greased baking dish.
Mix thoroughly to ensure the pasta is evenly coated.
In a small bowl, mix the bread crumbs with the remaining cheese and herbs, then sprinkle over the macaroni.
The topping adds a crunchy texture to the dish.
Bake the dish in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
Check the dish halfway through to ensure even browning.
Let the dish cool for a few minutes before serving.
Allowing the dish to cool slightly makes it easier to serve.
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