- Average
- Average budget
Ingredients
- 3/4 lb Elbow Macaroni
- 2 cups grated cheddar cheese
- 1/4 cup butter
- 1 cup milk
- 1 cup evaporated milk
- 1/2 cup sour cream
- 1/4 cup flour
- salt & pepper to taste
- 1/4 teaspoon mustard
Preparation
Step 1
Pre-heat oven to 375.
Fill a large pot of water with water and bring to a boil. Add pasta and salt and cook about 6 minutes. Stir frequently. When the pasta is al dente drain and set aside. (It’s better to under cook here since the pasta will be baked later)
Step 2
While you’re bringing the water to a boil, in a separate small pot melt the butter.
Step 3
Remove from heat, add flour gradually and stir with a whisk. When combined slowly add milk, evaporated milk, sour cream, salt, pepper and mustard.
Step 4
Put back on heat and stir continuously with whisk. Bring to a boil for 1 minute. This mixture will have become thicker and would coat the back of a spoon.
Step 5
Combine the white sauce with the pasta.
Step 6
Spray your baking pan with Pam. Start layering macaroni and then cheddar cheese.
Step 7
Repeat until you’ve used all the ingredients but you always want to end up with cheese as the top layer. Cover with foil.
Step 8
Bake for 15-20 minutes or until cheese is bubbling. Remove foil. Bake for another 5-10 minutes uncovered. Remove from oven and let cool.
Let it sit for a minute before cutting