2 cups uncooked elbow macaroni
1/2 cup butter
1/2 cup flour
1-1/2 cup milk
1-1/2 cup sour cream
1 teaspoon salt
1/2 tablespoon pepper
10 ounce 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.
Makes 6 servings.