Homemade Macaroni and Cheese – Adrian Cooper

Ingredients

1 (10-ounce) elbow macaroni noodles
2 cups milk
3 tablespoons sour cream
4 tablespoons unsalted butter
¼ cup flour
1 2/3 cup shredded cheese
Salt and pepper

Preparation

Cook the elbow macaroni noodles in salted water. Drain and rinse. Heat milk in a saucepan and stir in sour cream. Melt butter in a separate saucepan and stir in flour. Cook for 3 minutes until thickened. Pour milk mixture into butter and flour. Stir until thickened. Season with salt and pepper. Stir noodles into mixture and place in 9-x13-x2-inch baking dish. Add cheese to top. Broil for 5-10 minutes in the oven (until the cheese melts).