2 bags Skinny Dip Macaroni
4 oz shredded extra sharp Cheddar cheese, divided
1/4 cup half & half cream
1/4 cup light sour cream
1 tablespoon I Can't Believe It's Not Butter Light margarine
1 tablespoon flour
1/2 teaspoon mustard
salt & pepper to taste
Preheat oven to 350 F. Coat a casserole dish with cooking spray or use a Misto. Drain & rinse macaroni, then drain again very well. Sprinkle generously with pepper, let sit.
Melt margarine in medium saucepan on low heat. Stir in flour and mustard. Cook and stir 2 minutes or until bubbly. Gradually stir in cream, then stir in sour cream.
Bring to boil on medium heat, stirring constantly. Simmer on medium low heat 3-5 minutes or until thickened, stirring constantly. Gradually stir in half the cheese. Cook 3-5 minutes or until melted.
Stir macaroni into cheese sauce. Spoon into the casserole. Top with remaining cheese. Bake 20 minutes or until hot and cheese is melted. Let sit 5 minutes to firm up then serve.