Baked Macaroni and Cheese

Low fat, it's not.

2 cups uncooked elbow macaroni
1/2 c. butter

1/2 c. flour

1-1/2 c. milk
1-1/2 c. sour cream
1 t. salt

1/2 T. pepper

10 oz. bar mild Cheddar cheese, grated


Preheat oven to 350F.
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 c. 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.
3b spirals, fine texture, normal porosity, dense
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-wabi-sabi