Cook macaroni according to package directions.

Meanwhile, in a medium saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually add Hood Milk and bring to a boil; cook, stirring constantly, for 2 minutes or until thickened. Remove from heat.

Stir in the American cheese, cheddar cheese, parmesan cheese, salt and pepper. Return the pan to low heat to make sure all of the cheese is melted, if necessary. Remove from heat, and stir in the Hood Sour Cream.

Drain macaroni and add to cheese sauce. Transfer to a well-greased 3-qt. baking dish. Bake, uncovered, at 350°F for 35 minutes or until golden brown.

Recipe Tip: For an even creamier Mac & Cheese, follow all of the directions up through adding the macaroni to the cheese sauce, but bring the saucepan back to the stove. Stir over medium heat until warmed through, then serve.