MAC and CHEESE
Logan's Roadhouse Restaurant Copycat Recipe
2 1/2 cups cooked elbows pasta
1/4 cup unsalted, room temperature butter
1 3/4 cups grated, sharp cheddar cheese
1 cup condensed cheddar cheese soup
3/4 cup sour cream
3/4 cup whole milk
1/4 cup half and half
1/2 teaspoon dry mustard
a pinch salt and pepper
Place a large, nonstick skillet on the stove top and heat to medium low heat. Melt the butter on the pan first, and slowly mix and pour in the condensed cheddar cheese soup. Add in the salt, pepper, and dry mustard and continue to mix. Slowly add in the grated, sharp cheddar cheese and mixing generously. Continue to mix until it's melted in and creamy.
Add in your sour cream and continue to mix. Then do the same with the milk and half and half.
Mix until it's reached the creamy texture you want. Then, pour in the pasta a little bit at a time and stir the cheese with it gently. Continue to add your pasta until it's all in the skillet. Continue to move the pasta through the skillet until it's entirely covered with your cheese. Pour the mac and cheese into a bowl or serving casserole dish. Let it stand for 2 to 3 minutes, until the creamy cheese has taken shape to the pasta.