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Easiest Mac and Cheese Recipe

Jessica Fisher · April 12, 2016 · 43 Comments

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This is the easiest mac and cheese you’ll ever make. Seriously. I think it rivals the box in both taste and simplicity.

Easiest Mac and Cheese Recipe | Life as Mom

Food is a great comforter. There is just something about the connection between our taste buds and our brain that can do wonders. I don’t pretend to understand it, but the right foods can make us feel better when the rain has spoiled our parade, when the dog has eaten our homework, when no one likes us and we’re tempted to go eat worms.

I grew up on mac and cheese from a box. And quite frankly, I still love it. About once a year I will buy a box and eat the whole thing myself. Not because I’m such a glutton, but because my family doesn’t care for boxed mac and cheese.

The rest of the time I make homemade Mac and cheese. Whether’s it’s a fun Italian take like my Alfredo Mac and Cheese or made in the Instant Pot like this Easy Mac & Cheese in the Instant Pot recipe, homemade macaroni and cheese is a sure-fire winner.

Easiest Mac and Cheese Recipe | Life as Mom

One of my favorites is this Mac and Cheese recipe that FishPapa and I have been making forever. In our newlywed days, we could easily eat the whole batch ourselves. Now, we restrain ourselves and share some with the kids.

This Mac and Cheese recipe is very easy, very make-ahead, and it freezes well also. What more could you ask for?

 Easiest Mac and Cheese Recipe

 

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Easiest Mac and Cheese Recipe

This is the easiest mac and cheese you'll ever make. Seriously. I think it rivals the box in both taste and simplicity.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: macaroni and cheese
Servings: 8 servings
Calories: 327kcal
Author: Jessica Fisher

Ingredients

  • 12 oz elbow macaroni or penne pasta, cooked according to package directions and drained
  • 8 oz sour cream
  • 8 oz cheddar cheese cubed
  • salt
  • black pepper
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
  • In a large pot of salted, boiling water, cook the noodles until al dente, according to package directions. Drain.
  • While the pasta is cooking, in a large mixing bowl, combine the sour cream, cheese cubes, and salt and pepper. Stir in the drained noodles.
  • Spoon this mixture into the prepared baking dish. Bake for 15-20 minutes or until bubbly.

Notes

The dish may be frozen prior to baking. Simply chill completely in the fridge and store covered in the freezer. Thaw overnight in the refrigerator prior to baking.

Nutrition

Calories: 327kcal | Carbohydrates: 33g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 201mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 245mg | Iron: 1mg

Easiest Mac and Cheese | Life as Mom

What’s YOUR favorite comfort food?

A person holding a bowl of soupHow about you? What’s your family’s favorite comfort food. There’s bound to be something you enjoy when youare sick, snowed in, or just need a little pick me up. Today’s the day to share it!

Can’t wait to see what you cook up on a rainy day!

This post was originally published on January 22, 2009.

Filed Under: Meatless, Pasta, Recipe, Side Dishes Tagged With: casserole, packable

Reader Interactions

Comments

  1. Lynn says

    January 22, 2009 at

    Nothing says comfort food like mac and cheese. I am posting my favorite version today. And it has sour cream in it like yours.

    Reply
  2. bassackwards mom says

    January 22, 2009 at

    I accidentally deleted your comment when I moderated… just wanted to say I hope you enjoy it!! It’s a family favorite lately!

    Reply
  3. Jennifer says

    January 22, 2009 at

    My kids don't like homemade mac & cheese either. It's not a cheese issue though – I think the powdered kind has some secret addictive ingredient.

    Reply
  4. FishMama says

    January 22, 2009 at

    My kids won’t even touch the boxed kind!

    Reply
  5. Jennifer says

    January 22, 2009 at

    I never thought to put sour cream in my mac n cheese, but I bet that makes it very smooth. I will try it next time.

    Reply
  6. Andrea says

    January 22, 2009 at

    Thanks for the swap. I am always looking for more comfort food!

    Andrea in NC

    Reply
  7. Honey says

    January 23, 2009 at

    I’m totally down with the mac and cheese. And sometimes we like to do a baked potato bar. We put the potatoes into the crock pot and leave them all day so we don’t find ourselves huddled around the oven at 6pm, starving and asking if they’re done yet! Set out REAL butter, cheese, sour cream, bacon bits or whatever suits you. MMMM
    Another thing we like is just a simple vegetable plate with 3 of the 4 following:
    1. Sweet potato with maple syrup, butter, and pecans
    2. “Hoppin’ john” (open a can of blackeyed peas and a can of diced tomatoes, add both of them to sauteed onion, green peppers, garlic, and cumin)
    3. Steamed brocolli or cabbage with butter, of course (Do you sense a butter theme here?)
    4. Spaghetti squash with pesto

    Reply
  8. Melinda says

    November 20, 2009 at

    My favorite comfort foods? Popcorn and mashed potatoes – but not eaten together! 🙂 Chocolate is always a comfort as well!

    Reply
  9. sally jane says

    December 1, 2009 at

    I would like to make and freeze this dish… do I bake it before I freeze? Also – when we want to use it – do I thaw first or just bake? Could you please post "directions for dummies" 🙂 I am new to this whole make ahead and freeze world – it has already really blessed my family though! Thank you!!!!!
    Sally

    Reply
  10. Karen from CO says

    January 11, 2014 at

    Thank you for an alternative recipe to the boxed mac ‘n cheese! Question for you – should the cubed cheese have been more melted prior to pouring into the baking dish? This was stringier than I thought it would be. Do you have a recommendation for how to make it more creamy? Thank you for your time and your help!

    Reply
    • Jessica Fisher says

      January 11, 2014 at

      Usually, I stir it up pretty well before serving. That seems to work. However, I noticed recently when making sandwiches, that the cheddar I bought at Sprouts melted much stringier than the Tillamook I usually buy. Has me wondering about cheeses….

      Reply
  11. April Curry says

    April 13, 2016 at

    I just found your blog(on accident) love it so much!!!!!!!!

    Reply
    • Jessica Fisher says

      April 13, 2016 at

      Welcome! Glad you found me! I also have a food blog called Good Cheap Eats that’s where I post most of my recipes.

      Reply
  12. Crystal Hankey says

    April 13, 2016 at

    Just popped Mac & Cheese into the oven!
    Easy recipe plus I made it with Gluten Free Rice Elbow Pasta I get at Winco in bulk.
    I even doubled the recipe to put some in the freezer for an easy meal later.
    One blog I also follow calls it Investment Cooking. I love that!
    Thanks for sharing your recipes. Have your cookbooks and use them all the time.

    Reply
    • Jessica Fisher says

      June 26, 2016 at

      Thanks for your kind words. So glad you’re enjoying the recipes!

      Reply
  13. Alisha says

    April 19, 2016 at

    Got it! Can’t wait to try it……. a few weeks from now. Whole30 should include mac and cheese right? I guess I could torture myself and show self control and make it for the kiddos. 🙂

    Reply
    • Jessica Fisher says

      June 26, 2016 at

      Yes, Whole30 should definitely make an exception for this dish. LOL!

      Reply
  14. Rox Anne Krakowski says

    May 31, 2016 at

    Do you think you could use Greek yogurt instead of sour cream??? Just wondering – they always say that’s a good substitute…please let me know. Thanks!!!

    Reply
    • Jessica Fisher says

      May 31, 2016 at

      I’m thinking you probably can. It will just be a bit tangier. Let me know if you do try it that way, so we have some personal experience documented. 😉

      Reply
  15. Deborah says

    May 31, 2016 at

    Money Saving Mom gave a shout out about this recipe and I’m printing it out and going to try it!

    Thank-you! I have a homemade Mac and cheese that I love that uses Velveeta. The sour cream in this intrigues me. 🙂

    Reply
    • Jessica Fisher says

      May 31, 2016 at

      I hope you like it! It’s one of our favorite dinners!

      Reply
  16. Marian says

    May 31, 2016 at

    Can shredded cheese be used instead?
    Thanks!

    Reply
    • Jessica Fisher says

      May 31, 2016 at

      Sure. It will just measure slightly different than cubes. Be generous and you should be good.

      Reply
  17. Kendra says

    June 2, 2016 at

    I made this for dinner tonight and it came out quite dry. I used regular sour cream with an extra scoop of Greek yogurt. I also used sharp cheddar and whole wheat pasta. Any clue why it was so dry?

    Reply
    • Jessica Fisher says

      June 2, 2016 at

      It’s possible it was the whole wheat pasta. I’ve never made it with that. I’m sorry to hear that it didn’t work well for you.

      Reply
    • Kira says

      June 5, 2016 at

      I’ve noticed that the consistency of sour cream can vary drastically from brand to brand, so that could be something to look at. I also wonder if the whole wheat pasta soaked up more of the liquid from the sour cream, leaving it too dry. Personally, I’ve found that whole wheat pasta is tough on my otherwise-healthy digestion so I opt to use high quality pasta (regular processed wheat) or brown rice pasta (usually the Tinkyada brand seems to work the best for me).

      Reply
  18. Patti says

    June 16, 2016 at

    This was absolutely delicious! However, I baked it for 15 minutes…gave it a stir…baked for another 8 minutes to achieve a good melty consistency. Loved it.

    Reply
    • Jessica Fisher says

      June 18, 2016 at

      Glad you enjoyed it!

      Reply
  19. Jill says

    June 19, 2016 at

    Tried making it this week after seeing it on Money Saving Mom not too long ago. Turned out wonderful, definitely will make again! I have to eat gluten free, so used the Tinkyada brown rice macaroni, and the consistency was perfect. My mother tried it and had no idea it was brown rice macaroni I used. I opted for a package of shredded cheddar cheese, and just mixed everything up well. Turned out wonderful and reheated beautifully too.

    Reply
    • Jessica Fisher says

      June 20, 2016 at

      So glad you enjoyed this!

      Reply
  20. AJ says

    July 10, 2016 at

    Oh man….this was sooo good!! Thank you for the recipe! 😀

    Reply
  21. Mary says

    August 16, 2017 at

    What do you mean salted water?

    Reply
    • Jessica Fisher says

      August 16, 2017 at

      Pasta is best cooked in salted water. It not only helps the water boil faster, but it also seasons the noodles.

      Reply
  22. Jo says

    September 10, 2018 at

    This is my 3 year old daughter’s favorite mac and cheese. I made it yesterday with half sharp cheddar and half monterrey jack – and it is AMAZING.

    Reply
    • Jessica Fisher says

      November 10, 2018 at

      I’m so glad you like it! Thanks for your feedback!

      Reply
  23. Emily says

    January 4, 2019 at

    Do you happen to know a rough cup measurement of the noodles? I have a giant bag of noodles and no scale.
    Recipe looks awesome! Thanks!

    Reply
    • Jessica Fisher says

      January 4, 2019 at

      2 cups if you’re using standard elbow noodles

      Reply
  24. Marie says

    September 17, 2019 at

    For a second I thought your name was Jessica Fletcher????…I digress…who doesn’t need another go to Mac and cheese recipe?!?! This one is easy peasy and delish… I added some sautéed onion for a little extra oomph.

    Reply
    • Jessica Fisher says

      September 18, 2019 at

      I loved Murder She Wrote! 😉

      Reply
  25. Britt says

    February 19, 2020 at

    Have you ever tried this with shredded cheese?
    To be exact A brick of cheese that has been shredded. Not the pre shredded bags.

    Reply
    • Jessica Fisher says

      February 20, 2020 at

      Yes, works just as well.

      Reply
  26. Jane says

    December 12, 2020 at

    This was great and believe me I’ve tried so many ways to make Macc and cheese I dident think there could be anymore but there you go yours pops up and so so easy. I must admit though I could quite get with the small blocks of cheese rather than grated. So I asked Hubby what he though and he said no rather have it grated so it spreads out more rather than little blocks throughout. So maybe I’ll try it sometime just to see the difference. I won’t tell anyone just see what they say. Anyway many thanks for this another great Macc and cheese recipe. So

    Reply
    • Jessica Fisher says

      December 12, 2020 at

      Yay! So glad it passed the test, even with the cheese cubes. 😉

      Reply

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