Herbed Macaroni and Cheese

Yes, I know it's been a while....  Summer has arrived.  Things get pretty crazy around here.  Especially now that summer has "really" arrived!  Finally!  This recipe can easily become a staple, we love homemade mac and cheese.
 Besides being a really easy recipe to make, it tastes very good, too! This is not your ordinary, run-of-the-mill macaroni and cheese. The herbs and spices, along with the sour cream, give the dish a wonderful flavor.

Herbed  Macaroni and Cheese

1 pkg. (7 oz.) uncooked elbow macaroni
2 T butter 
2 T all purpose
1/2 tsp. Italian seasoning
1/4 tsp. onion powder
salt and pepper to taste
1 c. milk
1/4 c. sour cream
3/4 c. shredded cheddar cheese, divided
1/2 c. cubed Havarti or Muenster cheese
2 T grated Parmesan cheese 
2 T Italian-style seasoned bread crumbs 

Cook macaroni according to package directions; drain. Place in a 1-1/2-qt. casserole and set aside. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove pan from heat; add the sour cream, 1/2 cup cheddar cheese and Havarti cheese. Stir until melted. Pour sauce over macaroni; toss to coat. Combine the Parmesan cheese, bread crumbs and remaining cheddar cheese; sprinkle over casserole. Bake at 350° for 15-20 minutes or until heated through. Yield: 6 servings.