2. Cook macaroni in salted boiling water according to package directions.
Drain and rinse well with cold water. Pour into a 3 quart casserole.
3. In a saucepan, melt butter and stir in flour. Gradually stir in milk and
sour cream. Add salt and pepper.
4. Cook over low heat, stirring constantly, until sauce bubbles and
thickens.
5. Reserve 1 cup grated cheese for the top of the casserole. Toss macaroni
with remaining cheese.
6. Pour sauce over macaroni and mix thoroughly. Sprinkle with remaining
cheese.
7. Bake for 1 hour, or until bubbly and browned.
8. Serve immediately.
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NOTES : From Mimi: Believe it or not, this was served at a temple dinner one
Friday night. It was so good, I asked for the recipe. Low fat, it's not,
but I have had some success using lower fat ingredients such as milk and sour
cream, though I wouldn't bother with nonfat sour cream. I also use less
cheddar than this recipe calls for...or I double everything except the sour
cream and cheddar. Whatever works...it's the best version I've ever eaten.
