Creamy stovetop elbow macaroni coated in smooth cheddar and sour cream sauce in a warm serving bowl

Stovetop Macaroni and Cheese with Sour Cream

Stovetop macaroni and cheese combines tender elbows with a cheddar, milk, and sour cream sauce thickened with a butter-flour roux.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 18

Standing Time 2

Total Time 25

Servings servings

Calories 398

Equipment

1 set Measuring Cups and Spoons for the sauce ingredients and macaroni
1 Large Pot for boiling the macaroni
1 Stovetop for cooking the pasta and sauce
1 Colander for draining the macaroni
1 Medium Saucepan for the cheese sauce
1 Whisk for smoothing the roux and milk
1 Wooden Spoon for stirring and folding
1 Kitchen Timer for following the pasta package and short sauce cues

Ingredients

Macaroni and Cheese

8 ounces elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
salt to taste
black pepper freshly ground; to taste
2 cups shredded cheddar cheese or a mixture of melting cheeses
½ cup sour cream

Instructions

Cook the Macaroni

Bring a large pot of water to a boil. Cook the elbow macaroni according to its package directions until tender but not mushy, then drain it well in a colander.
8 ounces elbow macaroni

Make the Cheese Sauce

Melt the butter in a medium saucepan over medium heat. Add the all-purpose flour and stir continuously until the mixture bubbles and no dry flour remains, about 1 minute.
2 tablespoons butter, 2 tablespoons all-purpose flour
Slowly whisk in the milk, then add salt and black pepper to taste. Continue stirring over medium heat until the sauce is smooth and thick enough to coat the spoon. Remove the pan from the heat.
1 cup milk, salt, black pepper
Add the shredded cheddar cheese a handful at a time, stirring until smooth, then stir in the sour cream. Keep the sauce off direct heat so the cheese stays creamy.
2 cups shredded cheddar cheese, 1/2 cup sour cream
Fold the drained macaroni into the cheese sauce until every piece is coated. Let the pan stand for 2 minutes, then serve warm.

Notes

Add the cheese after removing the thickened milk sauce from direct heat. If the sauce becomes too thick before serving, loosen it with a small splash of milk.

Nutrition