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Macaroni & Cheese Jan Peterson

2 cups uncooked macaroni 1/4 cup butter

cup flour 1 cups milk

1 cups sour cream 1 tsp salt

tsp pepper tsp. dry mustard

2 cups sharp Cheddar cheese 1/4 cup Parmesan cheese

 

Cook macaroni in salted boiling water. Drain and rinse with cold water. Pour into a 3 quart baking dish. In saucepan, melt butter and stir in flour, Gradually stir in milk and sour cream. Add salt/pepper and mustard. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Toss macaroni with 2 cups Cheddar cheese and Parmesan cheese. Pour sauce over macaroni and mix thoroughly. Sprinkle with remaining Cheddar cheese. Bake, uncovered, for 1 hour or until bubbly and brown.