This is the easiest mac and cheese you’ll ever make. Seriously. With just three ingredients plus salt and pepper, I think it rivals the box as well as most homemade macaroni and cheese recipes.
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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 the day just hasn’t obeyed.
Good food is a great comforter. And there isn’t much that can beat a good dish of macaroni and cheese.
You may have grown up with the boxed mac and have your preferences over powdered cheese or the canned — my husband and I debate this fiercely — but once you find a homemade mac and cheese recipe that you love, well, there’s no going back.
This is something my husband and I can both agree on.
Why Make This Homemade Mac and Cheese
It’s easy. With three ingredients (plus salt and pepper), there’s nothing easier than this Mac and cheese recipe. Just boil noodles, stir in sour cream and cheese, and bake! You don’t even have to make a roux or cheese sauce.
It’s very make-ahead. You can prep this and stash it in the fridge for a day or two or freeze it for longer. Either way, it saves you time and hassle letting you make it when it’s convenient for you. It’s a perfect game night dish.
It’s delicious! In this easy baked mac and cheese, you’ve got tender noodles and tangy sour cream, and the creaminess of cheddar cheese. It’s absolutely delicious.
Ingredients
Here’s what you’ll need to make this easy, 3-ingredient mac and cheese:
elbow macaroni – I like to use large elbows, but you can use any size macaroni you like. You can also use any small pasta like shells, rotini, or penne.
sour cream – Sour cream adds creaminess and acts as a binder for the cheese. You can also use full fat plain yogurt if you like.
cheese – Use whatever type of cheese you like in this easy mac and cheese: cheddar, jack, or a blend. I love the sharpness of cheddar so that’s typically what I go with. Play around with your favorite cheeses to see what you like best.
salt and pepper – Always season to taste so that you have it exactly as you like it. Salting the water for the noodles will help round out the flavors.
Step-by-Step Instructions
Here’s how to make our favorite homemade mac and cheese:
- Grease a 9×13-inch baking dish with nonstick cooking spray.
- In a large pot of salted, boiling water, cook the noodles until al dente, according to the package directions. Drain the noodles in a colander.
- 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.
- Refrigerate or freeze (covered) if nothing baking right away. Otherwise, preheat the oven to 350 degrees.
- Bake for 15-20 minutes or until bubbly. About halfway through the baking time, stir the mixture to help distribute the melted cheese throughout the dish.
Freezing notes: if you decide to freeze this, allow it to thaw completely in the fridge prior to baking. Add a bit of milk to the pan so that it doesn’t get too dry. Bake as directed.
Serving Suggestions
Wondering what to serve with mac and cheese? This is great with Drunken Brats and a crisp salad, but is also good with Roast Vegetables.
Want to try some other options? Consider my fun Italian take on the classic with my Alfredo Mac and Cheese or make it in the Instant Pot like this Easy Mac & Cheese in the Instant Pot recipe.
More Great Macaroni Recipes
Tell us what you think!
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3-Ingredient Mac and Cheese Recipe
Equipment
- heavy stockpot
- colander
- large mixing bowl
- 9×13-inch baking dish
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
Instructions
- Preheat the oven to 350 degrees. Spray a 9×13-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.12 oz elbow macaroni, salt
- 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.8 oz sour cream, 8 oz cheddar cheese, salt, black pepper
- Spoon this mixture into the prepared baking dish. Bake for 15-20 minutes or until bubbly.
Notes
Nutrition
This post was originally published on January 22, 2009. It has been updated for content and clarity. It’s still the best Mac and cheese around.
AJ
Oh man….this was sooo good!! Thank you for the recipe! 😀
Jill
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.
Jessica Fisher
So glad you enjoyed this!
Patti
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.
Jessica Fisher
Glad you enjoyed it!
Kendra
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?
Jessica Fisher
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.
Kira
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).
Marian
Can shredded cheese be used instead?
Thanks!
Jessica Fisher
Sure. It will just measure slightly different than cubes. Be generous and you should be good.
Deborah
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. 🙂
Jessica Fisher
I hope you like it! It’s one of our favorite dinners!
Rox Anne Krakowski
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!!!
Jessica Fisher
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. 😉
Alisha
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. 🙂
Jessica Fisher
Yes, Whole30 should definitely make an exception for this dish. LOL!
Crystal Hankey
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.
Jessica Fisher
Thanks for your kind words. So glad you’re enjoying the recipes!
April Curry
I just found your blog(on accident) love it so much!!!!!!!!
Jessica Fisher
Welcome! Glad you found me! I also have a food blog called Good Cheap Eats that’s where I post most of my recipes.
Karen from CO
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!
Jessica Fisher
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….
sally jane
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
Melinda
My favorite comfort foods? Popcorn and mashed potatoes – but not eaten together! 🙂 Chocolate is always a comfort as well!
Honey
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
Andrea
Thanks for the swap. I am always looking for more comfort food!
Andrea in NC
Jennifer
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.
FishMama
My kids won’t even touch the boxed kind!
Jennifer
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.
bassackwards mom
I accidentally deleted your comment when I moderated… just wanted to say I hope you enjoy it!! It’s a family favorite lately!
Lynn
Nothing says comfort food like mac and cheese. I am posting my favorite version today. And it has sour cream in it like yours.