Ingredients
2 cups uncooked elbow macaroni1/2 cup butter, cubed1/2 cup all-purpose flour1-1/2 to 2 cups 2% milk1 cup sour cream8 ounces cubed Velveeta1/4 cup grated Parmesan cheese1/2 teaspoon salt1/2 teaspoon ground mustard1/2 teaspoon pepper2 cups shredded cheddar cheese
Preparation
Cook macaroni according to package directions.
Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add more milk to reach desired consistency.
Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce.
Bake, uncovered, 35-40 minutes or until golden brown and bubbly.
