CRACKER BARREL Mac & Cheese Casserole

• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
• 1 cup water
• 2 cups elbow macaroni, uncooked
• 3 Tbsp. butter or margarine
• 2 Tbsp. flour
• 1 tsp. dry mustard
• 1-1/2 cups milk
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (8 oz.) CRACKER BARREL Shredded Extra Sharp Cheddar Cheese, divided

1. Heat oven to 350F.
2. Bring broth and water to boil in medium saucepan.
3. Add macaroni; cook 6 min.
4. or just until tender.
5. Meanwhile, melt butter in large saucepan on low heat.
6. Stir in flour and mustard; cook and stir 2 min.
7. or until bubbly.
8. Gradually stir in milk.
9. Blend in sour cream.
10. Bring to boil on medium heat, stirring constantly; simmer on medium-low heat 3 to 5 min.
11. or until thickened, stirring constantly.
12. Gradually stir in 1-1/2 cups cheese; cook and stir 3 to 5 min.
13. or until melted.
14. Drain macaroni.
15. Add to cheese sauce; mix lightly.
16. Spoon into 1-1/2-qt.
17. casserole sprayed with cooking spray; top with remaining cheese.
18. Bake 20 min.
19. or until heated through.

chicken broth, water, elbow macaroni, butter, flour, dry mustard, milk, s, cheddar cheese

Taken from www.kraftrecipes.com/recipes/cracker-barrel-mac-cheese-casserole-129825.aspx (may not work)