INGREDIENTS
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2 cups uncooked elbow macaroni
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4 tablespoons butter
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2 1/2 cups grated sharp cheddar cheese
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1/2 cup sour cream
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1 (10.75 oz) can condensed cheddar cheese soup
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1/2 teaspoon salt
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1 cup milk (I used 1%)
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1/2 teaspoon dry mustard
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1/2 teaspoon black pepper
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