Makeover Creamy Macaroni and Cheese

• 2 cups elbow macaroni
• 14 cup butter, cubed
• 13 cup all-purpose flour
• 1 12 cups nonfat milk
• 14 cup reduced-sodium chicken broth
• 1 cup nonfat sour cream
• 12 lb Velveeta reduced fat cheese product, cubed
• 14 cup parmesan cheese, grated
• 12 teaspoon ground mustard
• 12 teaspoon pepper
• 2 cups reduced-fat cheddar cheese, shredded
• chives, minced (optional)

1. Cook macaroni according to package directions.
2. Meanwhile, in a large saucepan, melt butter.
3. Stir in flour until smooth.
4. Gradually add milk and broth.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Reduce heat; stir in the sour cream, process cheese, Parmesan, mustard and pepper until smooth.
7. Drain macaroni; stir in cheddar cheese.
8. Transfer to a 13-in.
9. x 9-in.
10. baking dish coated with cooking spray.
11. Add cream sauce and mix well.
12. Bake, uncovered, at 350 for 35-40 minutes or until bubbly.
13. Sprinkle with chives if desired.

elbow macaroni, butter, flour, nonfat milk, chicken broth, nonfat sour cream, velveeta reduced fat cheese, parmesan cheese, ground mustard, pepper, cheddar cheese, chives

Taken from www.food.com/recipe/makeover-creamy-macaroni-and-cheese-350232 (may not work)