Creamy Macaroni and Cheese

Source: Vicky's Kitchen (Inspired by Paula Deen)

Why I Like It: This is creamy, saucey and rich. Out of all the mac 'n cheese recipes, this is the recipe I use the most. I've taken Paula's recipe and changed it up a bit to my liking.

Ingredients:
2 cups uncooked elbow macaroni
4 tablespoons (1/2 stuck) butter
2 1/2 cups grated sharp Cheddar cheese
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions:
Boil the macaroni in a pot in plenty of water until tender, according to package directions. Drain. Dump into huge mixing bowl. Stir in butter until melted.

In a small bowl, mix sour cream, cheddar cheese soup, grated cheese, salt, milk, mustard and pepper. Mix until well blended and add to buttered macaroni. Mix. Pour macaroni and cheese mixture into a buttered casserole dish.

Bake at 350 degrees for approximately 30 minutes. About half way through the baking time, I pull it out and stir to make sure the cheese is distributed evenly.