INGREDIENTS
2 1/2 cups
elbow macaroni, uncooked
4 tbsp
unsalted butter
2 1/2 cups
grated medium or sharp cheddar cheese
1/2 cup
light sour cream
1 10.75 ounce can
condensed cheddar cheese soup
1 cup
milk
1/2 tsp
salt
1/2 tsp
ground black pepper
1/2 tsp
dry mustard