This recipe is perfect for a busy mom! or a busy dad, or any busy person at all!!!  My daughters absolutely love macaroni and cheese, my son, not so much!  I throw together a side of this with a lot of meals I make. I really did not have a lot of exposure to mac and cheese, I really didn’t like it.  It was, and still is, a HUGE part of my Parent’s  Restaurant.  It is a baked macaroni with white sharp cheddar cheese, but it was my brother’s favorite, not mine.  I would just as soon put a little butter and Parmesan on my pasta and call it a day.

I really never fell in love with mac and cheese until I came to The South.  I was fortunate enough to run my new personal chef business from a beautiful newly upgraded church kitchen.  I would also cook for the church’s members at Wednesday night worships.  I didn’t have a manager per say, but I definitely was managed by a wonderfully talented man, Tim.  I wish I was still running in his circle, but he has moved onto bigger and better things.  Tim taught me so many Southern tricks and how to work myself around a huge kitchen like that!  He taught me to make the best macaroni and cheese, and here is my quick version of that!

Prep: 0 minutes
Cook time: 10 minutes

Ingredients: 

1 Box elbow macaroni
1/2 stick butter

1/4 cup milk (more according to your desired creaminess)

salt
2 Cups sharp cheddar cheese shredded
1/2 Cup Sour Cream
1 T grainy mustard
1 T hot sauce

salt a pepper to taste

Directions:

1. In a large pot, cook macaroni according to directions, in salted water, drain and return to pot
2. Add butter to warm macaroni, stir until butter is completely melted and add salt to taste
3. Add sour cream, mustard, and hot sauce to pot, stir until mixed
4. Add milk, cheese and stir until melted-
5. I serve at this point, if I am in a hurry, or
6. Place in a 9×13 baking dish that has been greased, top with more cheese and bake at 285 for 20 minutes or until browned.