The Coulter Kitchen

1 (16oz) package elbow macaroni

1/2 teaspoon salt

3/4 cup butter, softened

1 cup sour cream

1 tablespoon cream cheese, softened

1 (8oz) shredded sharp cheddar cheese

1 egg yolk

2 tablespoons all-purpose flour

1/2 teaspoon cayenne pepper

1 cup milk

1 (8oz) shredded mild cheddar cheese

Preheat oven to 375 degrees. Line 9x13 inch baking dish with parchment paper. Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, about 7 minutes. Drain and transfer to large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into pasta.  With a hand blender, mix 1/4 cup butter, sour cream, cream cheese, sharp cheddar and egg yolk together in a bowl. Stir in flour, cayenne and milk. Spread 1/2 cup sour cream mixture over bottom of prepared baking dish. Stir remaining sour cream mixture into macaroni. Pour macaroni into baking dish; sprinkle mild cheddar cheese over top. Bake in preheated oven until heated through and cheese is melted, about 15-20 minutes.

Yield: 12 servings