16 oz uncooked elbow macaroni (whole grain pasta is nice)
4 TBSP butter
4 TBSP plain flour
2 1/2 cups low fat milk
1/2 tsp each, salt, pepper, onion powder and garlic powder
1 cup part skim mozzarella cheese, shredded
1 cup sharp cheddar cheese, shredded
1 3 oz pkg cream cheese
1/2 cup crumbled Gorgonzola (or blue) cheese
1/2 cup sour cream
Cook macaroni according to pkg directions. Drain and set aside. In a heavy Dutch oven, melt butter. Stir in flour until smooth. Add milk, stirring constantly. Stir in seasonings. Cook, stirring, until the mixture boils and thickens. Reduce heat and add cheeses and stir until melted. Stir in sour cream and drained macaroni. Stir to mix.
If you wish, you may turn the macaroni into a casserole dish which has been sprayed with cooking oil spray. Sprinkle on ½ cup bread crumbs which have been mixed with 2 TBSP melted butter. Bake in a preheated 350 deg oven until top is brown and the cheese is bubbly. This will take about 20 to 25 minutes. Serve hot.