This is basically Paula Deen's recipe, but I did change a few things around...
2 cups uncooked elbow macaroni (I like to use corkscrews or shells, and I use closer to 2 1/2 c.)
4 tablespoons (1/2 stick) butter, cut into pieces
3 cups grated sharp Cheddar cheese
Small container sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a large pot in plenty of water until tender, drain. Reduce heat to low/med. low, combine all other ingredients in the pot, mix well. Add the noodles and let simmer for a while (maybe 1-2 hrs?). Even better the next day!!
We're having this tonight with grilled porkchops, spinach, and grilled corn on the cob...yippee!!