Recipe: Rich and Cheesy Macaroni Bake

Here is a recipe similar to what I made for Easter dinner at my brother's
this spring. It was great with a baked ham:

Rich and Cheesy Macaroni Bake
Newsgroup posting/Anne Diffily/2002
Yield: 6 servings

2 cups uncooked elbow macaroni
1/2 cup butter
1/2 cup flour
1 3/4 cups milk
1 cup sour cream
1/4 cup grated Parmesan cheese (fresh)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 cups (8 oz.) grated sharp cheddar cheese, divided (packaged shredded
sharp cheddar is fine)*

1. Preheat oven to 350F.

Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.

In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted.

Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly.

Bake, uncovered, for 1 hour, or until bubbly and brown.

*Tip: 8 ounces process, cubed American cheese (such as Velveeta) may be added in addition to the Parmesan and Cheddar cheeses. The American cheese makes it a bit more creamy and rich.