INGREDIENTS
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•2 cups uncooked elbow macaroni
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•4 Tbsp butter
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•2½ cups grated sharp cheddar cheese
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•1 (10¾ oz) can condensed cheddar cheese soup
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•½ cup sour cream
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•½ tsp salt
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•1 cup milk (I used skim)
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•½ tsp dry mustard
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•pepper to taste