Monday, July 13, 2015

Macaroni and Cheese

Smooth and creamy comfort food. Leftovers reheat very well. Great dish to take to a party or potluck. Recipe can easily be doubled. Serves 6.

2 cups elbow macaroni noodles (9 oz by weight)  
4 tablespoons butter
2 cups shredded orange cheddar cheese
1 can condensed cheese soup
1 cup milk (2% or whole)
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper (white or black)
1/2 teaspoon mustard

Bring large pot of water to boil. Measure two cup of elbow macaroni (9oz by weight) and cook for 6 minutes exactly. Remove from heat and drain. While cooking the macaroni, combine the remaining ingredients in a large saucepan and heat over medium low heat until melted and well combined. Add noodles to cheese sauce and stir. Keep covered and cook on low, stirring occasionally, until noodles reach desired tenderness. Should take about 10 minutes.

If making for a potluck or party, keep warm in a slow cooker.

Slightly adapted from Sis Sister's Stuff.