This easy, one-pot homemade mac and cheese recipe is made extra creamy with three types of cheese! Bonus: It's ready in under 20 minutes, making it the perfect easy weeknight side dish.
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Instructions
In a large pot over high heat, bring salted water to a boil. Add elbow noodles; cook according to package until al dente.
Drain the noodles well, but do not rinse. Lower the heat to medium-low, and return cooked noodles to the pot.
Immediately stir in both shredded cheeses, sour cream, butter, cream cheese, garlic, ground mustard (optional) salt and freshly ground pepper.
Continue stirring until completely melted and serve immediately!
Video
Notes
Yellow Mac and Cheese: For a more yellow, traditional mac and cheese, use a combination of sharp cheddar and mild cheddar cheeses!Store: Store leftover cooled mac and cheese in an airtight container for up to 4 days in the fridge.Reheat: Scoop the desired amount into a microwave-safe bowl and zap it until the pasta is warmed through. For extra creaminess, I recommend adding a tablespoon or so of milk and stirring that into your mac and cheese before heating.