Yield: 4 servings
1.5 cups uncooked elbow macaroni
1/2 stick butter, cubed
1/4 cup all-purpose flour
1 cup milk
1/2 cup sour cream
4 ounces Velveeta cheese, cubed
2 tbsp grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 tomato, blanched, skin peeled, and sliced
Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in the sour cream, Velveeta cheese, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted.Drain macaroni; toss with cheddar cheese. Transfer to a greased baking dish. Stir in cream sauce. Top with sliced tomato. Sprinkle with salt and pepper. Bake, uncovered, at 350° for 30 minutes until golden brown and bubbly.