Ingredients:
1 package (16 ounces) uncooked elbow macaroni 8 tablespoons butter, divided 3 tablespoons all-purpose flour 2-1/2 cups 2% milk 1 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1 cup (4 ounces) shredded part-skim mozzarella cheese 1 cup (4 ounces) shredded cheddar cheese 1/2 cup crumbled Gorgonzola cheese 3 ounces cream cheese, softened 1/2 cup sour cream ½ Bag Potato Chips (Crushed)
Directions:
Cook macaroni according to package directions; drain.
Meanwhile, in a Dutch oven, melt 3 tablespoons butter over low heat. Stir in flour until smooth; gradually whisk in milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
Reduce heat; stir in cheeses until melted. Stir in sour cream.
Add macaroni; toss to coat. Place in a 9 x 11-inch baking pan. Sprinkle the top with the crushed Potato chips. Melt 5 T butter and then drizzle over the potato chips.
Sprinkle 1 cup cheddar cheese over the top.
Bake in a 350-degree oven for 15 minutes or until the cheese is melted.
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