Baked Macaroni and Cheese

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's the best version I've ever eaten.
  1. Preheat oven to 350°F.
  2. Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 3-qt. 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 c. grated cheese for the top of the casserole. Toss macaroni with remaining cheese.
  6. Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved cheese.
  7. Bake for 1 hour, or until bubbly and brown.
  8. Serve immediately.
Serves 6.