Macaroni & Cheese

This is a Paula Deen recipe that I have altered. I could not stomach the thought of adding eggs to Mac & Cheese, so I left that out and changed some of the processes, and the recipe is still delicious.

2 cups elbow macaroni

4 Tbsp. butter, cut up

2 1/2 cups (10 oz) grated sharp Cheddar cheese

1/2 cup sour cream

1 (1o 3/4 oz) condensed cheddar cheese soup

1/2 tsp. salt

1/2 tsp. dry mustard

1/2 tsp. black pepper

1 cup milk, room temperature

1. Bring water to boil in a medium saucepan and cook elbow macaroni for 7 minutes. Drain and set aside.

2. In a heavy saucepan, mix cheddar cheese soup, butter, salt, mustard, pepper and milk. Heat on medium until mixture is hot and slightly bubbly, stirring constantly.

3. Mix in sour cream and fold in cheese, stirring until all cheese is melted. Pour cooked elbow macaroni into cheese mixture and mix well.

4. Pour macaroni mixture into a buttered casserole dish and bake in a 350 degree oven for 45 minutes.