Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a great recipe as either a side dish or as the main meal. Switch up the type of pasta and cheeses you use to suit your taste and preference. Cooking/Prepping time includes pasta.

Ingredients Nutrition

  • 12 ounces pasta (I've used elbow, twists, and shells before)
  • 1 12 cups milk
  • 1 tablespoon flour
  • 12 ounces shredded cheese, I usually use colby monterey jack and pepper jack mixed
  • 1 cup sour cream
  • 14 teaspoon pepper (optional)
  • 1 tablespoon butter or 1 tablespoon margarine
  • 14 cup shredded Italian cheese blend (for last 15 minutes of cooking) (optional)

Directions

  1. Boil your pasta- 9-12 minutes, until tender but still firm, drain well.
  2. For the cheese sauce, in a medium saucepan melt butter then stir in flour and pepper.
  3. Add milk all at once.
  4. Cook and stir until until slightly thickened and bubbly.
  5. Add cheese, stirring until melted.
  6. Stir in drained pasta and sour cream.
  7. Transfer mixture to a casserole dish.
  8. Bake in a 350 oven for 25-30 minutes or until hot and bubbly.
  9. If desired, during the last 15 minutes, top the dish with shredded cheese.
Most Helpful

5 5

Since I don't have my Grandmother's mac & cheese posted (blush), I went looking for one similar & this is it!! I doubled the sauce as my box of elbows was 16oz. and I like LOTS of cheese sauce. I personally prefer extra sharp cheddar. Grammy also puts a layer of American cheese in the middle (put 1/2 macaroni & cheese in baking dish, layer 4-5 slices cheese, add the rest of the mac & cheese). Like you, she puts grated cheese on top instead of breadcrumbs! Happy Easter!