Most of these amounts are estimates, since I was in a big hurry (yeah, I know I was still 45 minutes late, but whatever...) and just threw everything into the casserole dish without really measuring, but with these ingredients you really cannot screw this up. I think Paula Deen would be proud.
1 box of macaroni noodles, cooked and drained
2 cups shredded cheddar cheese
1 can Campbell's condensed cheddar cheese soup
8 ounces sour cream
salt and pepper to taste
extra cheese for topping
Pour the hot macaroni into a large casserole dish and dump in a package of shredded cheddar cheese. Stir until cheese is melted.
Add the can of soup, 1 canful of milk, 1/2 stick of butter sliced into little pieces, and then the sour cream, stirring well after each addition. Add a bunch of salt and pepper. I think I added extra milk--just add enough for your own desired consistency.
Top with more shredded cheese. I used Fiesta Blend cheese, because that's all I had left in the fridge after using the whole bag of cheddar!
Bake, uncovered at 350 degrees for about 30 minutes--or til it's bubbling.