Macaroni & Cheese

• 16 oz macaroni noodles, cooked and drained
• 1 stick of butter
• 1/2 cup flour
• 3 cups shredded cheddar cheese, divided
• 3-4 cups milk
• 1/2 cup sour cream

1. 1.In large pot melt the stick of butter.
2. 2.Once butter is melted, slowly add flour and stir to create a roux.
3. 3.After butter and flour are mixed, stir over medium heat for one minute to let flour and butter settle together.
4. 4.Slowly add 1 cup of milk at a time. I say 3-4 cups because I never fully measure it out, you don't want it thick and you don't want it to be extremely runny so watch the consistency before adding the final cup of milk.
5. 5.Stir in milk and turn up heat to med-high, just until sauce is thick and bubbly.
6. 6.Remove from heat and stir in 2 cups of shredded cheese.
7. 7.Once cheese is incorporated, now it's time for your secret weapon!!
8. 8.Add the sour cream but make sure your heat is not on! It will curdle if the sauce is too warm and you don't want that!
9. 9.Once you've made the sauce, salt and pepper to taste.
10. 10.Mix in cooked macaroni noodles.
11. 11.Add to a greased 9x13 pan.
12. 12.Top with remaining 1 cup of shredded cheese.
13. 13.Bake at 350 degrees for about 15 minutes or until cheese has melted on top.
14. 14.Enjoy

macaroni noodles, butter, flour, cheddar cheese, milk, sour cream

Taken from www.epicurious.com/recipes/member/views/macaroni-cheese-52470401 (may not work)