INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 350F degrees.
2. Cook macaroni in salted boiling water according to package directions.
Drain and rinse well with cold water. Pour into a 3 quart 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 cup grated cheese for the top of the casserole. Toss macaroni
with remaining cheese.
6. Pour sauce over macaroni and mix thoroughly. Sprinkle with remaining
cheese.
7. Bake for 1 hour, or until bubbly and browned.
8. Serve immediately.
NOTES : From Mimi:  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 works...it's the best version I've ever
eaten.
Recipe by: Mimi's Cyber Kitchen Posted to MC-Recipe Digest V1 #666 by
Creedenite@aol.com on Jul 12, 1997

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”