Mac and Cheese
2 cups uncooked elbow macaroni
1/2 cup butter
1/2 cup flour
1-3/4 cups milk
1 cup sour cream
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 cups (8 ounces) grated Sharp Cheddar cheese, divided
1. Preheat oven to 350o.
2. Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.
3. In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted.
4. Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly.
5. Bake, uncovered, for 1 hour, or until bubbly and brown. Yield: 6 servings.
*Useful Tip: 8 ounces process, cubed American cheese (Velveeta) may be added in addition to the Parmesan and Cheddar cheeses. The American cheese makes it a bit more creamy and rich. I have made it both ways and both are irresistibly delicious.