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Ingredients:

2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 1/2 cups 2% milk
1 cup (8 ounces) sour cream
8 ounces process cheese (velveeta), cubed
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 cups (8 ounces) shredded Cheddar cheese

Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown and bubbly. Yield: 6 servings.


Source: tasteofhome.com

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