1 lb uncooked pasta (elbow macaroni is more traditional, but at our home we prefer penne pasta)
½ cup sour cream
2 Tbsp butter
3 tsp dried minced onion
3 Tbsp flour
1 Tbsp yellow mustard
½ tsp worcestershire sauce
3 cups low fat milk
Salt and ground black pepper to taste
3 or 4 cups shredded sharp cheddar
Instructions
Preheat oven to 375 degrees. Prepare a casserole dish or a 9x13 baking dish by spraying with non stick spray. Set aside;
Cook pasta according to package instructions, until "al dente" (tender but still with a bite to it). Drain, return to pan and stir in the sour cream. Cover to keep pasta warm;
In a sauce pan over medium low heat, melt the butter, add the onions, flour, mustard, Worcestershire sauce and whisk well;
Remove from heat and add milk whisking constantly so it won't lump;
Return to heat and bring to boiling point, stirring constantly. Add cheese and continue cooking and stirring until cheese is completely melted;
Stir the cooked pasta with the cheese sauce and pour on the prepared baking dish;
Cook until bubbly, about 20 to 25 minutes.
Recipe by Easy Recipes, Etc™ at https://easyrecipesetc.com/best-baked-macaroni-cheese-recipe/