Mac and cheese with mayo and sour cream

The roots of this recipe go back to my first Dinner Club.  It was Kibibi's turn to host. The star of the show was her baked mac and cheese. I'm sure the rest of the meal with amazing but we are all enamored by this cheesy decadence.

I begged Kibibi for the recipe, which she gladly passed on.  I believe her aunt was the one who came up with it.  I've tweaked it in the years since and made it my own. If I happen to mention that I'm making this mac and cheese, friends invite themselves over or mention they're drooling over the memory of the last time I made it for them.

It is that good.

Now you may wonder why I'm posting a hot dish recipe when it's been in the 90s here.  All I can say is thank God for air conditioning!  I was in need of comfort food last weekend and this fit the bill.

Baked Mac and Cheese
1 lb. any type of pasta, cooked and drained (I prefer penne (big) or ditalini (small))
2 cans cream of mushroom soup
1/2 c. mayonnaise (do not substitute Miracle Whip)
1/2 c. sour cream
4 c. cheddar cheese
Reduced Fat Cheez-its, crushed, about half a box's worth
1/2 stick butter (optional)

While the pasta is cooking, prepare a 13x9 casserole dish with cooking spray.  Preheat oven to 350 degrees.

Mix together mayonnaise, sour cream, and cream of mushroom soup.  Once blended, add cheese and mix well.

When pasta is al dente, drain the water and then add to the mayo-cheese concoction.  Then spread this into the casserole dish.  Sprinkle the crushed Cheez-its on top, as much or as little as you'd like. This will add a nice crunch and texture to the mac and cheese.  If desired, cut the butter into pats and place these at regular increments on top of the Cheez-its. The butter takes it even further over the top!

Bake for 45 minutes or until Cheez-its are slightly browned.  Prepare to be delighted and then adored by all who enjoy the Mac and Cheese!

Prep: 20 min. Bake: 35 min.

6 servings

This is the ultimate creamy mac and cheese recipe. It's saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you'll be hooked. —Cindy Hartley, Chesapeake, Virginia

Ingredients

• 2 cups uncooked elbow macaroni
• 1/2 cup butter, cubed
• 1/2 cup all-purpose flour
• 1-1/2 to 2 cups 2% milk
• 1 cup sour cream
• 8 ounces cubed Velveeta
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheese

Directions

1. Cook macaroni according to package directions.
2. Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add more milk to reach desired consistency.
3. Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce.
4. Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

Creamy Mac and Cheese Tips

How do you keep mac and cheese creamy?

This homemade mac and cheese recipe has plenty of creamy ingredients, and you can make sure to keep all of that creamy goodness by not overcooking your cream sauce. Cook it just until thickened. Once it's ready, seal in moisture by covering your dish with foil for the first half of the bake.

What can you add to mac and cheese to make it better?

Many mix-ins go well with mac and cheese. You can add steamed vegetables such as broccoli or cauliflower, or make your homemade creamy mac and cheese a hearty main dish by adding cubed ham, rotisserie chicken, ground beef or pulled pork. Add texture by topping it with green onions, parsley, bacon, truffle oil, crushed crackers or potato chips. Or get creative with the cheese! Trying mixing in an unexpected variety of little-known cheeses for a more complex flavor. Here are more cheese recipes we crave.

How long does homemade mac and cheese last?

To make your homemade mac and cheese last, keep the leftovers in the fridge for up to three days, or in the freezer for up to two months.

Research contributed by Elizabeth Harris.

Nutrition Facts

1 cup: 653 calories, 46g fat (30g saturated fat), 143mg cholesterol, 1141mg sodium, 35g carbohydrate (8g sugars, 1g fiber), 25g protein.

Can I use mayo in mac and cheese instead of milk?

Can I use mayo instead of butter in mac and cheese?

What is the best cheese combination for mac and cheese?