adapted from: Paula Deen
2 c. uncooked elbow macaroni
4 Tbl. butter
1 (10 3/4 oz.) can condensed Cheddar cheese soup
1 c. milk
1/2-3/4 tsp. dry mustard powder
salt and pepper, to taste
1/2 c. sour cream
2 1/2 c. grated Sharp Cheddar cheese
Boil pasta in salted water until tender; drain. Meanwhile, in a large saucepan, melt butter. Add can of soup and milk and whisk until well combined and completely smooth. Add dry mustard, salt and pepper. Taste and adjust seasonings as needed. Stir in sour cream and cook until heated through. Last, stir in the grated cheese and whisk until smooth, thick and creamy. Stir in cooked, drained pasta. Serve.
Jenn's Notes: Paula's original recipe is a crock-pot recipe. I wanted a quick version, so I cooked mine on the stove-top. I also omitted the eggs from her recipe, because I wanted a super creamy mac and cheese and eggs give a slightly different texture, that I didn't want. Next time, I will try cutting the butter back to only 1 or 2 Tbl., since I am only using it for flavor, not to melt the cheese in. I really liked this macaroni and cheese and I would make again. I even used Mild Cheddar cheese, because that was all I had. So, I can imagine how yummy it would be with the Sharp Cheddar! The amount of people this will serve depends on if you are serving it as a main dish or as a side. Mine was a main dish and I would imagine it could serve 4-6 people.