INGREDIENTS
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2 cups uncooked elbow macaroni
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1/4 cup butter, cubed
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1/2 cup all-purpose flour
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1-1/2 cups fat free milk
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1 cup (8 ounces) light sour cream
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8 ounces process cheese, cubed
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1/4 cup grated Parmesan cheese
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1/2 teaspoon salt
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1/2 teaspoon ground mustard
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1/2 teaspoon pepper
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2 cups (8 ounces) shredded cheddar cheese