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!
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.
1 lb elbow macaroni
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.
1 cup sour cream, ¼ cup butter, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper
Remove from heat and add the shredded 2 cups cheddar cheese, stirring until melted, then serve immediately.
2 cups cheddar cheese
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.
½ cup plain breadcrumbs, ¼ cup Parmesan cheese, 3 tablespoon butter
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.