In an 8-quart pan, cook macaroni in 2 quarts boiling salted water until al dente.
Remove from heat; do not drain.
Add 2 sticks butter; stir and cover (The extra water will steam and soak into the macaroni.)
In a 6-quart pan, over medium heat, melt remaining 2 sticks butter.
Whisk in flour until smooth and blended.
Add milk; cook, stirring constantly, until mixture boils and thickens slightly.
Turn off heat.
Gradually add Cheddar cheese and Velveeta, stirring until cheeses melt and sauce is smooth.
Pour over the macaroni and stir gently.
Fold in the sour cream and season with salt.
Serve immediately or turn into a slow cooker and hold on Warm setting.
Ingredients
Directions
In an 8-quart pan, cook macaroni in 2 quarts boiling salted water until al dente.
Remove from heat; do not drain.
Add 2 sticks butter; stir and cover (The extra water will steam and soak into the macaroni.)
In a 6-quart pan, over medium heat, melt remaining 2 sticks butter.
Whisk in flour until smooth and blended.
Add milk; cook, stirring constantly, until mixture boils and thickens slightly.
Turn off heat.
Gradually add Cheddar cheese and Velveeta, stirring until cheeses melt and sauce is smooth.
Pour over the macaroni and stir gently.
Fold in the sour cream and season with salt.
Serve immediately or turn into a slow cooker and hold on Warm setting.
