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Who doesn’t love a good mac ‘n’ cheese recipe? We sure do! This is another recipe I can make without complaints from a-n-y-b-o-d-y, which is an added bonus. I keep the ingredients on hand and we’ve not made the boxed version in months. You know what? No one’s complained about that, either. 😉


12 to 16 oz dry pasta
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1/2 cup sour cream
1/2 teaspoon dry mustard
1 teaspoon onion powder
Salt and pepper to taste
1 can condensed cream of cheddar soup (optional)
4 cups shredded sharp cheddar
1/2 cup fresh grated parmesan cheese

Boil pasta according to package instructions. Drain and set aside. In a large pot over medium heat, melt the butter and add the flour, making a roux. Add milk and whisk until smooth. Simmer until thick. Stir in sour cream, mustard, onion, salt, and pepper, and soup. Stir in cheeses until melted, then add back pasta. Stir until coated. Serve hot.



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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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