Preheat oven to 350 degrees. Cook 2 C. elbow macaroni in salted and boiling water according to directions on package. Drain and rinse macaroni with cold water.
(This isn't usually part of the recipe) Dump a bit of cheese in a casserole dish.
Pour the drained macaroni noodles on top of the cheese in the casserole dish.
Mix the noodles and cheese together.
In a saucepan, melt 1/2 C. butter and stir in 1/2 C. flour. Gradually stir in 1 1/2 C. milk and 1 C. sour cream. Add 1 T. salt, 1/2 T. pepper, and 1 (8 oz.) pkg. Velveeta cheese cut into cubes. Mix in 1 (16 oz.) pkg. grated sharp cheddar cheese (reserve 1 C. cheese for later). Cook over low heat, stirring constantly, until sauce bubbles and thickens. 
Pour the cheese sauce over the noodles in the casserole dish and mix thoroughly. 
Sprinkle the top with the reserved 1 C. of cheese. (We mixed a bit of cheddar, mozzarella, and shredded Parmesan on the top).
Bake for 1 hour, or until bubbly and brown. Serve immediatley....well....after it cools a bit....it comes out VERY hot! I love this recipe. It is VERY rich but SUPER yummy!
Beak (Michelle) with her masterpiece Baked Mac and Cheese creation!
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