Ingredients

2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 1/2 cups milk
1 cup sour cream
8 oz velveeta, cubed
1/3 cup parmesan cheese
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp pepper
2 cups shredded cheddar cheese

Instructions

Cook macaroni accodring to pkg directions.
Melt butter in sauce pan.
Stir in flour until smooth.
Gradually add milk.
Bring to a boil.
Cook and stir for 2 minutes, or until thickened.
Reduce heat; stir in sour cream, velveeta, parmesan, salt, mustard, and pepper until smooth and cheese is melted.
Drain macaroni, and toss with cheddar cheese.
Stir in cream sauce.
Transfer to greased 13x9 inch pan.
Bake uncovered at 350 for 35-40 minutes, or until golden brown and bubbly.

Pasta