Indulgent and luscious macaroni and cheese

Ingredients:

- 8 ounces elbow macaroni

- 4 tablespoons butter

- 4 tablespoons all-purpose flour

- 2 cups evaporated milk

- 4 ounces cream cheese, softened

- 1 cup sour cream

- 2 cups shredded cheddar cheese

- 1 teaspoon Cajun seasoning

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- Salt and pepper to taste

- 1/2 cup breadcrumbs

- Optional: chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.

2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux.

4. Gradually whisk in the evaporated milk until smooth and thickened, about 5 minutes.

5. Reduce the heat to low and stir in the softened cream cheese until melted and well combined.

6. Add the sour cream and shredded cheddar cheese to the sauce, stirring until the cheese is melted and the sauce is smooth.

7. Season the sauce with Cajun seasoning, garlic powder, onion powder, salt, and pepper, adjusting to taste.

8. Add the cooked macaroni to the saucepan and stir until the macaroni is evenly coated with the cheese sauce.

9. Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out into an even layer.

10. In a small bowl, mix together the breadcrumbs and a drizzle of melted butter. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.

11. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.

12. Remove from the oven and let it cool for a few minutes before serving.

13. Garnish with chopped fresh parsley if desired.

 Serve this creamy baked macaroni and cheese with cream cheese hot as a comforting and indulgent side dish or main course. Enjoy!

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