Cook macaroni according to package instructions. Meanwhile, in a large sauce pan melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes. Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until cheese is melted. Drain macaroni; toss with cheddar cheese. Transfer to greased 3 qt baking dish. Add cream sauce and mix well. Bake, uncovered at 350° for 35 - 40 minutes or until golden brown and bubbly.
6 servings
Ingredients
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2 cups uncooked elbow macaroni
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1/2 cup butter, cubed
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1/2 cup all-purpose flour
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1 1/2 cups milk
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1 cup sour cream
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8 ounces process cheese (Velveeta) cubed
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1/4 cup grated Parmesan cheese
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1/2 teaspoon ground mustard
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1/2 teaspoon pepper
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1 package shredded cheddar cheese (8 ounce pkg)
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