Macaroni and Cheese

By awright0511

Ingredients

• 2 cups uncooked elbow macaroni
• 1/2 cup butter, cubed
• 1/2 cup all-purpose flour
• 1-1/2 cups 2% milk
• 1 cup (8 ounces) sour cream
• 8 ounces VELVEETA Pasteurized Prepared Cheese Product, cubed
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon pepper
• 2 cups (8 ounces) shredded cheddar cheese

Preparation

Step 1

Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted.
Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce.
Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly. Yield: 6 servings