Cook the macaroni as instructed on the box, rinse with cool water and set aside. Mix together the sour cream, milk, cheddar cheese soup, and salt and pepper with a whisk in a large bowl. Add the hand grated extra sharp cheddar to the soup mixture and stir with a spatula then folks in the macaroni. Butter a13x9 inch pan and spread the mixture evenly. Sprinkle with 1-2 cups of pre-shredded cheddar cheese then cover with foil that has been oiled or sprayed with cooking spray to prevent the cheese from sticking. Bake at 350 for about 30 minutes, then remove foil and cook an additional 10 minutes to melt and lightly brown the cheese on top. Done!
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