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!
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Instructions
Sour Cream Macaroni & Cheese
Cook the pasta 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 sour cream, butter, and seasoning to your pasta (salt, pepper, garlic powder). Stir over low heat until the butter is melted.
Remove from heat and add the shredded cheddar cheese, stirring until melted, then serve immediately.
Optional Topping For Baked Mac & Cheese
In a small mixing bowl, combine the breadcrumbs, Parmesan cheese, and melted 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.
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.
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