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Country Kitchen
December 2, 2011 Previous Recipe | Next Recipe
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Yee Haw Toffee - Kim Earwood
Cheerios Nuggets - Elizabeth Coon
NUTTY POUND CAKE - Millie Hawes
German Chocolate Cake - Janet Bradford
Christmas Bread Pudding with Blueberry Sauce - Paul Pinyan
Aunt Freidaís Spinach Dip - Kyle Hayes
Apple Pie with Cheddar Crumble Topping - Debra Davis
Jalapeno Corn Casserole - Matthew Durdin
CAROLYNíS MOIST-N-CREAMY COCONUT CAKE - Mike Tidwell
Bacon Cheese Wreath - Terrie Channell
Apple Bread - Paula Culver
Blueberry French Toast Casserole - Cheryl Mitchell
Pistachio/Cherry Sugar Cookies - Mitt Walker
German Chocolate Upside-Down Cake - Boyd Deal
Sausage Pinwheels - Jeff Helms
No Fat Greek Yogurt Salad - Linda Dennis
Bacon & Cheese Cups - Amanda Butts
Homemade Macaroni and Cheese - Adrian Cooper
Grandmother Jonesí Oatmeal Cookies - Tom Jones
Homemade Macaroni and Cheese - Adrian Cooper

1 (10-ounce) elbow macaroni noodles
2 cups milk
3 tablespoons sour cream
4 tablespoons unsalted butter
ľ cup flour
1 2/3 cup shredded cheese
Salt and pepper

Cook the elbow macaroni noodles in salted water. Drain and rinse. Heat milk in a saucepan and stir in sour cream. Melt butter in a separate saucepan and stir in flour. Cook for 3 minutes until thickened. Pour milk mixture into butter and flour. Stir until thickened. Season with salt and pepper. Stir noodles into mixture and place in 9-x13-x2-inch baking dish. Add cheese to top. Broil for 5-10 minutes in the oven (until the cheese melts).





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