2 cups uncooked elbow macaroni ………………….1/2 cup butter, cubed
1/2 cup Flour……………………………………………........1-1/2 cups milk
1 cup (8 oz) sour cream………………………………......1/2 tsp Kosher salt
3 cups shredded cheese (I like Mexican or Italian blends)
1/4 cup grated Parmesan cheese
1/2 tsp ground mustard ……………………………….....1/2 tsp pepper
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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; whisk in the sour cream, cheeses, salt, mustard and pepper until smooth and cheese is melted.
Drain macaroni; toss with creamy cheese sauce. Transfer to a greased 3-qt.
baking dish.
Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly. Yield: 6 servings.