Baked Macaroni and Cheese
- 2 cups uncooked elbow macaroni
- 1/2 c. butter
- 1/2 c. flour
- 1-1/2 c. milk
- 1-1/2 c. sour cream
- 1 t. salt
- 1/2 T. pepper
- 10 oz. bar mild Cheddar cheese, grated
- Preheat oven to 350°F.
- Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 3-qt. casserole
- In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper.
- Cook over low heat, stirring constantly, until sauce bubbles and thickens.
- Reserve 1 c. grated cheese for the top of the casserole. Toss macaroni with remaining cheese.
- Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved cheese.
- Bake for 1 hour, or until bubbly and brown.
- Serve immediately.
Serves 6.