Sour cream macaroni and cheese is the ultimate comfort food combining the creamy richness of mac and cheese with the tanginess of sour cream! It's a quick 20-minute recipe that is a hit with kids and adults alike. Serve it as a side dish, or add some tasty mix-ins and make it the main course!
Tangy Sour Cream Mac & Cheese Recipe
I love trying out new varieties of macaroni and cheese, and this creamy sour cream macaroni is one of my all-time favorites! The combination of tangy sour cream and rich cheddar cheese creates a unique and delicious flavor that is hard to resist.
You can even swap out the cheddar cheese for your preferred cheese, and the results will be equally tasty! It's a great go-to mac and cheese recipe to keep in your back pocket for the next time you need a quick side dish.
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🥘 Sour Cream Macaroni and Cheese Ingredients
The short list of ingredients is another reason to love this super easy mac and cheese! The breadcrumb topping is completely optional, but it does add a nice crunchy texture.
Sour Cream Macaroni & Cheese
- Elbow Macaroni - A 1-pound box or bag of elbow macaroni (cooked, drained, rinsed).
- Sour Cream - 1 cup of sour cream.
- Butter - ¼ cup of butter or a butter substitute.
- Salt & Pepper - ½ teaspoon each of salt & pepper or more to taste.
- Garlic Powder - ½ teaspoon of garlic powder.
- Cheddar Cheese - 2 cups of freshly shredded cheddar cheese (*see notes).
Optional Topping For Baked Mac & Cheese
- Breadcrumbs - ½ cup of plain breadcrumbs or Panko breadcrumbs.
- Parmesan Cheese - ¼ cup of shredded Parmesan cheese.
- Butter - 3 tablespoons of melted butter.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Sour Cream Mac & Cheese
This quick 3-step recipe turns out the creamiest and most delicious mac and cheese every time! To get started, get out your measuring utensils, a large saucepan, a cheese grater set, and a rubber spatula.
This recipe makes about 6 servings when served as a side dish or 4 hearty servings if served as the main course!
Sour Cream Macaroni & Cheese
- Cook the pasta. Cook 1 pound of macaroni noodles according to the package instructions. Reduce the cooking time by 1-2 minutes for al dente pasta. Remove from heat when done and rinse in cool water, then return the macaroni to your saucepan.
- Melt butter and sour cream. Add 1 cup of sour cream, ¼ cup of butter, and seasoning to your pasta (½ teaspoon each of salt, pepper, and garlic powder). Stir over low heat until the butter is melted.
- Add cheese and serve. Remove from heat and add 2 cups of shredded cheddar cheese, stirring until melted, then serve immediately.
Optional Topping For Baked Mac & Cheese
- Mix. In a small mixing bowl, combine ½ cup of breadcrumbs, Parmesan cheese, and melted butter. Mix until the butter has coated the dry ingredients.
- Bake. Sprinkle the breadcrumb mixture over the combined sour cream mac & cheese in a casserole dish. Bake at 350°F (175°C) for 25-30 minutes until the cheese sauce bubbles and the topping is golden.
- Serve. Remove from the oven and serve immediately.
You can serve this mac and cheese as a side dish for soups, salads, sandwiches, roasted meats, and more! Try mixing in some crispy air fryer bacon or shredded chicken to make it a meal all on its own! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Each cup of shredded cheddar cheese is approximately 4 ounces.
- Check out my post on the best cheese for macaroni and cheese for more tasty cheese combinations you can try!
- Freshly shredded cheese is always the best choice when making mac and cheese. The store-bought packages of shredded cheese coat the cheese with cellulose to block moisture which keeps the cheese from melting as easily.
- I like to add a pinch of paprika or ground mustard to complement the rich and creamy flavor of the macaroni.
- The number of optional mix-ins you could try is endless! Diced ham, lump crab meat, pickled jalapenos, bacon, and frozen peas are great ways to make this recipe your own!
- I don't recommend freezing this macaroni and cheese because the sour cream-based sauce will start to separate. If you are looking for a freezer-friendly mac and cheese, try this mac and cheese without flour!
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🥡 Storing & Reheating
Let the leftovers cool fully before transferring them to an airtight container. Refrigerate for up to 3-4 days.
Reheating Sour Cream Macaroni and Cheese
Reheat individual portions in the microwave. Large portions can be reheated in the oven at 350°F (175°C) for 10-15 minutes.
❓ Recipe FAQs
Yes, you can use different types of cheese to make sour cream mac and cheese. Other than cheddar, some popular choices include Gouda, Swiss, American, and Monterey Jack. You can also experiment with different combinations of cheeses to create your unique flavor.
Yes, you can make sour cream mac and cheese ahead of time. Prepare the dish as directed, let it cool, and store it in an airtight container in the fridge. When ready to serve, reheat the mac and cheese in the oven until heated!
You can! All it takes to make this mac and cheese gluten-free is to use gluten-free pasta. The other ingredients can stay just how they are.
😋 More Pasta Side Dishes
- Pasta Salad With Italian Dressing - This chilled pasta salad is a refreshing summer favorite!
- Cream Cheese Pasta - This rich and creamy pasta can be served as a side dish or paired with your preferred protein as the main course!
- Garlic Parmesan Angel Hair Pasta - Add some garlicky goodness to your dinner table with this angel hair pasta that is easy to make and hard to resist!
- Parmesan Orzo - Parmesan orzo is rich and creamy like risotto but even easier to make!
- Buttered Noodles - Sometimes, the simple recipes are best, and you can never go wrong with a bowl of buttered egg noodles!
- Teriyaki Noodles - These sweet and savory teriyaki noodles will have you returning for seconds!
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📖 Recipe Card
Sour Cream Macaroni and Cheese
Ingredients
Sour Cream Macaroni & Cheese
- 1 lb elbow macaroni (cooked, drained, rinsed)
- 1 cup sour cream
- ¼ cup butter
- ½ teaspoon salt (to taste)
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper (to taste)
- 2 cups cheddar cheese (shredded, *see notes)
Optional Topping For Baked Mac & Cheese
- ½ cup plain breadcrumbs (or Panko breadcrumbs)
- ¼ cup Parmesan cheese (shredded)
- 3 tablespoon butter (melted)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Sour Cream Macaroni & Cheese
- Cook the 1 lb elbow macaroni according to the package instructions. Reduce the cooking time by 1-2 minutes for al dente pasta. Remove from heat when done and rinse in cool water then return to your saucepan.
- Add the 1 cup sour cream, ¼ cup butter, and seasoning to your pasta (½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder). Stir over low heat until the butter is melted.
- Remove from heat and add the shredded 2 cups cheddar cheese, stirring until melted, then serve immediately.
Optional Topping For Baked Mac & Cheese
- In a small mixing bowl, combine the ½ cup plain breadcrumbs, ¼ cup Parmesan cheese, and melted 3 tablespoon butter. Mix until the butter has coated the dry ingredients.
- Sprinkle the breadcrumb mixture over the combined sour cream mac & cheese in a casserole dish. Bake at 350°F (175°C) for 25-30 minutes until bubbling and the topping is golden.
- Remove from the oven and serve immediately.
Notes
- Each cup of shredded cheddar cheese is approximately 4 ounces.
- Check out my post on the best cheese for macaroni and cheese for more tasty cheese combinations you can try!
- Freshly shredded cheese is always the best choice when making mac and cheese. The store-bought packages of shredded cheese coat the cheese with cellulose to block moisture which keeps the cheese from melting as easily.
- I like to add a pinch of paprika or ground mustard to complement the rich and creamy flavor of the macaroni.
- The number of optional mix-ins you could try is endless! Diced ham, lump crab meat, pickled jalapenos, bacon, frozen peas, there are so many great ways to make this recipe your own!
- I don't recommend freezing this macaroni and cheese because the sour cream-based sauce will start to separate. If you are looking for a freezer-friendly mac and cheese, give this mac and cheese without flour a try!
- To store: Let the leftovers cool fully before transferring them to an airtight container. Refrigerate for up to 4 days.
- To reheat: Reheat individual portions in the microwave. Large portions can be reheated in the oven at 350°F (175°C) for 10-15 minutes.
Kimberly says
Easy and delicious Mac and cheese!
Thank you!
Marie says
This is far best the top recipe I’ve seen online for Mac And Cheese❗️
I’ve always wanted a simple recipe with my favourite “Sour Cream”
Thanks for sharing❗️
Merci Beaucoup 😀