Macaroni and cheese is one of those comfort foods that you really just never outgrow.
Of course, the cheesy Velveeta macaroni and cheese is a childhood favorite, but this creamy, cheesy recipe is sure to be a hit with the adults…and kids! You won’t even miss the processed cheese—I promise!
I also love to make this recipe with gluten free elbow macaroni and low fat milk, to make it a bit healthier.
Creamy Macaroni and Cheese
2 cups uncooked elbow macaroni (use gluten-free rice pasta)
4 tablespoons butter
2 cups grated cheddar cheese
1 egg, beaten
½ cup sour cream
1 (10¾ ounce) can condensed cheddar cheese soup
1 cup milk (I use 2%, but you could use whole milk to make it a bit creamier)
½ teaspoon dry mustard
½ teaspoon black pepper
½ teaspoon salt
Preheat oven to 350 degrees.
Lightly butter (or spray with cooking spray) 8”x 8” baking dish.
Boil the macaroni in water per package directions. Drain.
In a medium saucepan, mix butter and cheese on low to medium heat. Stir until the cheese melts.
To the cheese and butter mixture, add the beaten egg, sour cream, cheese soup, milk, dry mustard, pepper, and salt. Add the drained macaroni and stir again.
Top with bread crumbs and/or additional cheese, if desired.
Bake for 35 minutes, until bubbling and slightly golden.
Let the macaroni and cheese stand for 15 minutes before serving.