Signature Dish of Mimi Hiller

Baked Macaroni and Cheese

1 pound uncooked elbow macaroni
1/2 cup butter
1/2 cup flour
1-1/2 cup milk
1-1/2 cup sour cream
1 tsp salt
1/2 Tbsp pepper
10 oz bar mild Cheddar cheese, grated

Preheat oven to 350°F.

Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 3-qt. casserole.

In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper.

Cook over low heat, stirring constantly, until sauce bubbles and thickens.

Reserve 1 cup grated cheese for the top of the casserole. Toss macaroni with remaining cheese.

Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved cheese.

Bake for 1 hour, or until bubbly and brown.

Serve immediately.

Serves 6.

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