Traditional Macaroni & Cheese
Submitted by mwarren
Elbow macaroni baked in a creamy, tangy sour cream sauce with sharp cheddar—bubbly, golden, and deeply comforting.
YIELD
4 servingsPREP
60 minCOOK
60 minREADY
120 minThis is mac and cheese for grown-ups who want richness and tang alongside that melty cheese pull.
The sauce starts with a classic butter-flour roux, then builds depth by whisking in both milk and sour cream for a velvety, slightly tangy base.
Toss cooked macaroni with grated sharp cheddar, reserving a cup for the top, then pour the warm sauce over everything and stir until every elbow is coated.
Bake uncovered at 350°F for a full hour until the top turns deeply golden and the edges bubble.
Chef Tips
- Use extra-sharp cheddar for more pronounced cheese flavor that stands up to the tangy sour cream
- Don’t skip the cold water rinse after draining pasta—it stops the cooking and prevents mushy mac
- Let it rest 10 minutes after baking so the sauce thickens and doesn’t run when you scoop
Ingredients
Directions
Preheat oven to 350℉ (180℃) degrees.
Cook macaroni in salted boiling water according to package directions. Drain and rinse well with cold water. Pour into a 3 quart casserole.
In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper.
Cook over low heat, stirring constantly, until sauce bubbles and thickens.
Reserve 1 cup grated cheese for the top of the casserole. Toss macaroni with remaining cheese.
Pour sauce over macaroni and mix thoroughly. Sprinkle with remaining cheese.
Bake for 1 hour, or until bubbly and browned.
Serve immediately.
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