3 c uncooked elbow macaroni, regular or GF brown rice elbows
1/2 c butter
1/2 c flour or GF all-purpose flour
1 1/2 c milk
1 1/2 c sour cream
1 t salt
1/2 T pepper
10 oz cheddar cheese, grated
Preheat oven to 350 degrees. Cook macaroni in salted boiling water according to package directions. Drain. Pour into a 3-qt. casserole.
In a saucepan, melt butter and stir in flour. Stir in milk and sour cream. Add salt and pepper. Cook over low heat, stirring constantly, until sauce bubbles and thickens.
Toss the macaroni with half the cheese. Pour sauce over macaroni and mix thoroughly. Sprinkle with remaining cheese and bake for 1 hour till bubbly and brown.
Time: 80 minutes Serves: 6
I have made many macaroni and cheeses throughout the years, but this is our favorite. It epitomizes comfort food!