Baked Macaroni and Cheese
INGREDIENTS:
2 c Uncooked elbow macaroni
1/2 c Butter
1/2 c Flour
1 1/2 c Milk
1 1/2 c Sour cream
1 ts Salt
1/2 ts Pepper
10 oz Mild cheddar cheese, grated
2 c Uncooked elbow macaroni
1/2 c Butter
1/2 c Flour
1 1/2 c Milk
1 1/2 c Sour cream
1 ts Salt
1/2 ts Pepper
10 oz Mild cheddar cheese, grated
1. Preheat oven to 350F degrees.
2. Cook macaroni in salted boiling water according to package directions. Drain and rinse well with cold water. Pour into a 3 quart casserole.
3. In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper.
4. Cook over low heat, stirring constantly, until sauce bubbles and thickens.
5. Reserve 1 cup grated cheese for the top of the casserole. Toss macaroni with remaining cheese.
6. Pour sauce over macaroni and mix thoroughly. Sprinkle with remaining cheese.
7. Bake for 1 hour, or until bubbly and browned.
8. Serve immediately.
NOTES : From Mimi: Believe it or not, this was served at a temple dinner one Friday night. It was so good, I asked for the recipe. Low fat, it's not, but I have had some success using lower fat ingredients such as milk and sour cream, though I wouldn't bother with nonfat sour cream. I also use less cheddar than this recipe calls for...or I double everything except the sour cream and cheddar. Whatever works...it's the best version I've ever eaten.
2. Cook macaroni in salted boiling water according to package directions. Drain and rinse well with cold water. Pour into a 3 quart casserole.
3. In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper.
4. Cook over low heat, stirring constantly, until sauce bubbles and thickens.
5. Reserve 1 cup grated cheese for the top of the casserole. Toss macaroni with remaining cheese.
6. Pour sauce over macaroni and mix thoroughly. Sprinkle with remaining cheese.
7. Bake for 1 hour, or until bubbly and browned.
8. Serve immediately.
NOTES : From Mimi: Believe it or not, this was served at a temple dinner one Friday night. It was so good, I asked for the recipe. Low fat, it's not, but I have had some success using lower fat ingredients such as milk and sour cream, though I wouldn't bother with nonfat sour cream. I also use less cheddar than this recipe calls for...or I double everything except the sour cream and cheddar. Whatever works...it's the best version I've ever eaten.