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Creamy Macaroni and Cheese

 Creamy Macaroni and Cheese
This is the ultimate mac-and-cheese. It's creamy, thick and very rich, and it holds the wonderful cheddar flavor. Once you taste it, you will be hooked. —Cindy Hartley, Chesapeake, Virginia
6 ServingsPrep: 20 min. Bake: 35 min.


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


  • Cook macaroni according to package directions.
  • Meanwhile, preheat oven to 350°. In a large saucepan, melt
  • butter. Stir in flour until smooth. Gradually add milk. Bring to a
  • boil; cook and stir 2 minutes or until thickened. Reduce heat; stir
  • in the sour cream, process cheese, Parmesan cheese, salt, mustard
  • and pepper until smooth and cheese is melted.
  • Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt.
  • baking dish. Stir in cream sauce.
  • Bake, uncovered, 35-40 minutes or until golden brown and bubbly.
  • Yield: 6 servings.

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Creamy Macaroni and Cheese (continued)

Nutritional Facts: 1 serving (1 cup) equals 653 calories, 46 g fat (30 g saturated fat), 143 mg cholesterol, 1,141 mg sodium, 35 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.