As one of the few people in the world who does not enjoy sour cream, I was dubious before tasting this baked macaroni and cheese. Now, I share this recipe with anyone and everyone. There are never leftovers - ever. Every person who has made it raves about it and can't wait to share it with others!

2c. Macaroni Noodles
4c. Shredded Sharp Cheddar
1 stick Butter
1/4c. Flour
1t. Salt
1t. Ground Mustard
1/2t. Ground Black Pepper
3/4t. Cyan Pepper
2T. Chopped Onion
2c. Milk
1c. Sour Cream

Cook Macaroni. When tender, drain and pour in Casserole pan.

Melt Butter in large saucepan. Mix in Flour, Onion, Black Pepper, Cyan Pepper, Salt, and Mustard. Stir and cook until the flour is cooked.

Pour in Milk and Sour Cream. Stir until roux is incorporated and the sauce thickens and bubbles.

Stir in 3c. Cheese and mix well. Remove from heat.

Combine with noodles in casserole pan.

Sprinkle remaining cheese on top of casserole.

Bake @350, for 1 hour.

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