Just Like Paula Deen's Mac and Cheese

By carvalhohm2

Ingredients

• 1 (16-ounce) box elbow macaroni
• 1 can flaky layers refrigerated biscuits
• 4 tablespoons unsalted butter
• 2 cups shredded sharp Cheddar cheese, divided
• 2 cans condensed Cheddar cheese soup
• 1/2 cup sour cream
• 1/2 cup milk
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Details

Adapted from allfreecasserolerecipes.com

Preparation

Step 1

Preheat oven to 350 degrees F. Spray a casserole dish with nonstick cooking spray.

Cook macaroni according to package directions. Drain and set aside.

While the macaroni is cooking, open the can of refrigerated biscuits and cut each biscuit into quarters. Set aside.

In a large bowl, combine soup, sour cream, milk, ground mustard, salt, and pepper. Mix well and set aside.

In the same saucepan used to cook macaroni, melt butter and shredded cheese. Reserve 1/4 cup of the cheese for later.

Pour macaroni back into saucepan and mix until cheese is thoroughly combined. Add sauce mixture to the saucepan and mix until incorporated.

Carefully fold in biscuit pieces. Pour contents of saucepan into casserole dish. Cover with foil.

Bake for 25 minutes. Remove foil and sprinkle remaining cheese on top. Bake, uncovered, for an additional 20 to 30 minutes.