Macaroni and Cheese with Sour Cream
This sour cream macaroni and cheese is the ultimate cozy comfort food.
Servings: 8 servings
Ingredients
- 16 ounces elbow macaroni
- ½ cup butter
- ½ cup all-purpose flour
- 4 cups shredded cheddar cheese divided
- 4 cups milk
- ½ cup sour cream
- salt and pepper to taste
Instructions
- Preheat oven to 350℉.
- Bring a large pot of salted water to a boil. Cook elbow macaroni al dente according to package directions. Drain and set pasta aside in the large pot.
- In a medium saucepan melt the butter over medium heat. Add flour and stir to create a roux. Cook for 1-2 minutes.
- Gradually whisk in the milk, one cup at a time. Keep cooking while stirring until thickened.
- Remove from heat and stir in 3 cups of shredded cheese until melted and fully combined. Stir in the sour cream. Taste, and season with salt & pepper as desired.
- Pour sauce into the cooked macaroni and stir to combine.
- Pour mixture into a greased 3-quart baking dish and top with remaining shredded cheese.
- Bake for 15-20 minutes or until cheese is melted and bubbly. Broil for 2-3 minutes to brown the cheese if desired.
Video
Notes
Leftover mac and cheese will keep in an airtight container in the refrigerator for 3-5 days.
Nutrition
Calories: 670kcal | Carbohydrates: 55g | Protein: 27g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 109mg | Sodium: 519mg | Potassium: 371mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1205IU | Vitamin C: 0.2mg | Calcium: 576mg | Iron: 1.5mg