Easy Homestyle Macaroni & Cheese

A clever way to turn a boxed mix into a creamy, baked macaroni and cheese that tastes homestyle. The trick is that the pasta cooks right in the baking dish, with no separate pot to boil and drain. You whisk the cheese sauce with water and a little prepared mustard, stir in the dry pasta, cover tightly, and let the oven do the work.

As it bakes covered, the pasta steams tender and drinks up the cheesy sauce. The mustard adds a gentle savory tang that keeps the richness in check.

Then comes the upgrade: stir in sour cream and bake uncovered a little longer. It melts in for extra creaminess and a homestyle tang that sets this apart from the usual stovetop box. A short rest before serving lets it thicken to a scoopable, comforting finish.

Kitchen Tips

• Cover the dish tightly while baking so the pasta steams and cooks through evenly in the sauce.
• Stir well after adding the sour cream so it melts smoothly into the sauce.
• Let it stand 5 minutes before serving; it thickens as it rests.
• Add a splash more water if the sauce looks too thick before baking, since the pasta absorbs a lot.

Variations

• Stir in cooked bacon, ham, or peas, or top with breadcrumbs for the last 10 minutes.
• Add a handful of shredded sharp cheddar for a cheesier, more grown-up mac.
• Use a different mustard or a dash of hot sauce for more punch.