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This is a favorite at my house, but I will be the first to admit it has less than stellar nutrition. This recipe also commits a crime in using processed cheese. BUT, it is yummy and worth the splurge. You can sub in cheddar, you will just loose a little creaminess. On a cold a snowy day, this is the perfect comfort food.  You should also know, this makes a ton!!

1lb elbow macarooni

1/2 cup butter

1/2 cup flour

5 cups milk

1lb Velveeta 2% milk box

8oz light sour cream

salt and pepper to taste

Cook elbow pasta according to box directions. Drain and set aside. Melt butter in the same pot. Stir in flour and cook for a minute or two on medium heat. Add 5 cups of milk, continually stirring until mixture thickens. Don’t give up hope. It will thicken. After sauce is thick, add Velveeta cut up into cubes. Once cheese product is melted, add sour cream. Remove from stove top. Stir in cooked elbows. I allow mine to sit for a a few minutes in the pot before serving so the elbows have an opportunity to soak up the cheese sauce. Salt and pepper to taste.

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