Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in the sour cream, process cheese, Parmesan, mustard and pepper until smooth.
Drain macaroni; stir in cheddar cheese. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Add cream sauce and mix well. Bake, uncovered, at 350 for 35-40 minutes or until bubbly.
Originally Submitted
8/26/2013
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