Easy Creamy Mac n Cheese

Mac n Cheese is good for the soul I say…comfort food at its most glorious gooey best!  It’s almost sacrilegious to not enjoy a big bowlful.  So as long as you’re not counting calories (which you shouldn’t be anyway with this delightful treat), I’ve made an easy, semi-homemade recipe for this creamy, southern side dish staple!

The Starting Lineup

  • 1/2 stick of unsalted butter
  • 1 package elbow macaroni (or your desired noodle)
  • 1 cup of sour cream
  • 1 can of Campbell’s Cheddar Cheese Soup
  • 1 large package of shredded sharp cheddar cheese (about 3-4 cups) (hand grated fresh is best though!  Melts much better!!)
  •   1 cup milk (I use 2%)
  • 1 tsp of dry mustard
  • 1 tsp of black pepper
  • salt to taste (kosher salt)
  • Panko Japanese breadcrumbs or crushed Ritz crackers with 4 TBSP melted butter overtop(optional)

Creamy Mac n Cheese Ingredients

First things first, boil the noodles for 5-6 minutes tops!  Drain them and set aside. You don’t want them to over cook, but to keep a good chew to hold up to the creamy cheesy sauce.  The noodles will cook a bit more while in the oven as well.  Preheat oven to 350degrees.

In a rather LARGE saucepan or even Dutch oven, melt the butter.  Once melted, add in the can of soup and the seasonings (salt, pepper & dry mustard).

Next, add in the shredded cheddar cheese, about 1 cup at a time and stir till smooth & melted.  Stir in the cup of sour cream.  Add the milk in slowly and stir until smooth and glossy.

Again, a little at a time, add in the cooked noodles and stir to coat.  Once the noodles are coated in that glorious cheese sauce, pour into an oven safe casserole dish (sprayed with nonstick).

Creamy Mac n Cheese

Once transferred to your serving dish, you can either enjoy right there (but don’t tell me that you didn’t sneak in a bite or five already.  Quality assurance of course.) or top with an even layer of plain Panko Japanese breadcrumbs.  Place in oven, uncovered, for 20-25 minutes.  To speed things up you can also place under your broiler for about 5 minutes.  Just make sure to watch as not to burn the Panko, but nicely brown it.

Once finished let sit for a few minutes (hard to do I know…) and then when you shovel, err…I mean ‘spoon’ into it you’ll hear a nice crackling sound from the toasted Panko.  Omg.  Good stuff.

Enjoy by itself on a cold rainy day or do what me and my boys like to do…top it off with braised pork and a BBQ sauce drizzle!  (Find pork recipe on Railroad Wife too!)Creamy Mac n Cheese

1 Comment

  1. Pingback: Easy Creamy Mac n Cheese | Railroad Wife

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