Baked mac and cheese made with sour cream

Game on! Three words come to mind when I think of mac and cheese: creamy, cheesy, comforting. Coincidence that they all start with the letter C? I used elbow noodles this time, but small or medium shells work great too.

What’s YOUR favorite comfort food?

The key is to use a noodle that lets the cheese get inside yet still keep their shape — points for the cheesy factor. Cute wheels and flat egg noodles? No go. Whether you use white or whole wheat pasta is up to you. Classic sharp cheddar is the main star for cheesiness, but cream cheese plays a very important supporting role to round out the creamy requirement.

Best The Ladys Cheesy Mac recipes | Food Network UK

Plus cream cheese tends to cost less than cheddar, which means you can get away with using a little less cheddar than in most mac and cheese recipes. Mac and cheese without butter and milk is just pasta and cheese. You need our friends butter and milk to turn plain cheese into an amazing saucy sauce. Mac and cheese without spice lacks a depth, which is why you often see nutmeg listed in the ingredients. I should preface this recipe by saying that this mac and cheese is NOT diet friendly.

This is full-fat, from scratch, home-style cooking you imagine and salivate for when someone says mac and cheese.

Baked Macaroni and Cheese Recipe

Sub pumpkin puree or mashed sweet potato for the cream cheese! Strain in a colander and set aside. In the same pot, melt butter. Add flour and stir so that it makes a paste with the melted butter. Allow the flour to cook for about 5 minutes, stirring often. Stir until the sauce is smooth.

Add the cream cheese and cheddar cheese and stir often until the cheese is melted. Season with the garlic powder, nutmeg, onion powder, paprika, pepper and chili powder, if using. Rinse the pasta with water so that the noodles don't stick together. Add the pasta to the cheese sauce and stir well, but gently so that the noodles don't break.

Taste and add additional seasoning as desired. Oh yum, oh yum!

I love home made stove top mac and cheese. Happy Thursday, Tiffany. Nutmeg though — YUM! I started making this, this year! I have been playing with the base recipe I found! A life without Mac and Cheese is a boring life!! I agree Rebecca! For the past few years, my daughter has refused to eat any kind of mac and cheese except for boxed.

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Fortunately, I recently found an over recipe that she loves, and is MUCH tastier than the boxed stuff. We participate in other affiliate programs as well. For more details, please see our disclosure policy. Print This Recipe. In a large pot of salted, boiling water, cook the noodles until al dente, according to package directions.

While the pasta is cooking, in a large mixing bowl, combine the sour cream, cheese cubes, and salt and pepper.


Stir in the drained noodles. Spoon this mixture into the prepared baking dish. Bake for minutes or until bubbly. The dish may be frozen prior to baking. Simply chill completely in the fridge and store covered in the freezer. Thaw overnight in the refrigerator prior to baking.

Speck and sour cream macaroni cheese

About Jessica Fisher I believe anyone can prepare delicious meals—no matter their budget. Comments Lynn says. Jennifer says. FishMama says. Andrea says. Thanks for the swap. I am always looking for more comfort food! Andrea in NC. Honey says. Melinda says. Karen from CO says.

Jessica Fisher says. April Curry says. Crystal Hankey says. Thanks for your kind words. Alisha says. Yes, Whole30 should definitely make an exception for this dish. Rox Anne Krakowski says. Deborah says. Marian says. It will just measure slightly different than cubes. Be generous and you should be good.

Kendra says. Kira says. Patti says. Jill says. AJ says. Oh man…. Thank you for the recipe! Mary says. Jo says. Emily says. I like to use classic elbow noodles, however you can switch it up to whatever noodle you have on hand. We also use two types of cheddar cheeses to give it the best flavor: sharp cheddar cheese and white cheddar cheese. I personally recommend Cabot block cheeses, because they have such great flavor and make an epic homemade mac and cheese!

However, a couple of ingredients may surprise you! Like the little bit of raw garlic mixed in to give it a surprising little bite. It does add to the overall flavor. Lastly, to keep this homemade mac and cheese super creamy and perfectly textured, we use a little sour cream and cream cheese. I recommend using blocks of cheese that you shred yourself. I know, I know, but it makes a big difference. Pre-shredded cheese has starch on it to keep it from clumping and is dryer than actual blocks of whole cheese. If you do end up using pre-shredded cheese in this Mac and Cheese recipe, you will probably need to add a little milk.

The added starch from pre-shredded cheese will thicken the recipe more than you want, so you will need something else to loosen it again. This recipe for Homemade Mac and Cheese is as delicious as it is easy. There is so much flavor and cheese-y goodness in each bite! When you try this recipe, make sure and come back and share below on how this homemade mac and cheese recipe turned out for you!

The recipe is the same! For a more yellow, traditional mac and cheese, use a combination of sharp cheedar and mild cheddar cheeses. Your email address will not be published. Whenever I see a new recipe for it I make it for him…maybe this one will do the trick? Crossing my fingers! Cabot cheese is the absolute best!!