Macaroni Gratin

Adam and I love macaroni and cheese, as soon as I saw this recipe on Jennyfer's blog I had to try it, sadly we were not very impressed by it. It seemed a little dry for us, and not cheesy enough. I might try this recipe again and add more milk to it so it's creamier.

Macaroni Gratin (From: Jennyfer's Culinary Creations)

• 10 oz thin macaroni
• 2 cups milk
• 3 tbsp sour cream or creme fraiche
• 4 tbsp unsalted butter
• 1/4 cup all purpose flour
• 1-2/3 cups finely grated Beaufort cheese, 7 oz. (we used colby jack)
• coarse sea salt and freshly ground black pepper (table salt and pepper)

A baking dish, 12 inches long, buttered (9X13 dish works fine)

Cook the macaroni in plenty of boiling, well-salted water according to the instructions on the package. Drain and rinse well.

Heat the milk in the rinsed saucepan and stir in the sour cream. Melt the butter in a second saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, for 3 minutes. Pour in the milk mixture and stir constantly until the mixture thickens. Season with salt and pepper.

Stir the macaroni into the milk mixture and taste, adding salt and pepper if necessary. Transfer to the prepared baking dish and sprinkle with the cheese. Cook under a preheated broiler until bubbling and browned, 10 to 15 minutes. Serve hot.