Tasty Baked Mac n Cheese Recipe - Allrecipes.com
Tasty Baked Mac n Cheese Recipe
  • READY IN 55 mins

Tasty Baked Mac n Cheese

Recipe by  

"I love this recipe because it's taken me so long to actually get a good tasting noodle and not just a good tasting piece of cheese on top. This recipe was just trial and error and it's really really good in my opinion. I'm really looking for feedback on this recipe. Thanks so much! This is really good even days after for leftovers. The cheese remelts and the flavor really sets in. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
  2. Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
  3. Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
  4. Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
  5. Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.
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Footnotes

  • Cook's Note:
  • I used the salted butter and also for the half stick, I used Land O'Lakes® sea salt and olive oil butter.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2012

Made this mac n cheese bake per recipe and my family loved it. My wife and mother-in-law and oldest daughter thought it was great as is. My youngest and I, both charter members of BLAm (Bacon Lovers of America) will insist upon the smokey, cured goodness of pig candy being in the recipe next time. I think I might add a little fresh thyme as well as bacon next time I make this, and I will make it again. I think it is a very good rendition of a classic.

 
Most Helpful Critical Review
Sep 08, 2013

I just made this for the first time tonight. I followed the recipe to the t. It does have a nice taste to it, but its not as creamy as I would like. I don't think I would make this again...sorry.I like my mac n cheese very cheesy n creamy, that's jus me tho.

 

25 Ratings

Aug 04, 2013

This mac & cheese is incredible! You have no idea what a pain it is for me to make mac & cheese here....2-3 different kinds to make everyone happy. This one pleased everyone! Yay! The only issue I had was the amount of butter. I, literally, poured 1/2c of butter off when it came out of the oven. I'm going to try halving the butter next time. That's the only thing holding this back from being a 5 star recipe for me. Yum! Thank you!!! EDIT: I now make this on a regular basis & use 1 stick of butter only. To us, it's perfection!!

 
Mar 24, 2013

We really enjoyed this. I followed Lisa's recommendation and cut back on the butter. I will make this again and again!

 
Aug 25, 2013

This is absolutely delicious! This recipe prompted me to write a review, which I rarely do - it's that good! I made only a few changes. I used only 1/3 stick of butter because that's what I had, and it was just the right amount. I also used shredded Colby Jack and mild Cheddar, and I used lite sour cream instead of regular. It came out AMAZING and both my husband and mom loved it. Will definitely make again!

 
Apr 05, 2014

Thanks to Nadine M of the Buzz for recommending this! This is the front runner in the Mac n Cheese competition. :) 'Really like the ease of prep with this. I'm tempted to say it's "Guy-easy," but that might be "nice." :D The only thing all tasters agreed on that would be done next time is the put all the cheese in it, not so much on top. I didn't do the sauce on the bottom. 'Just mixed it together & greased the pan. I used 1 stick, 1/2c butter, adding 2T to the pasta; only sharp cheese. My cream cheese was previously frozen so a little funny textured (looked like what Greek yogurt tastes like, if ya know what I mean. :D) so I added 4 ounces, half the block. The cayenne isn't too hot; but, for little kids, you might want to have half without or less. PS This is guy-easy! ;)

 
Oct 08, 2013

I made this amazing dish for my son's first birthday party, and we expected around 40 guests so I doubled the ingredients - except the milk. I raised the oven to 400 degrees and baked for 25 minutes. Not only did the kids eat every last bite, but the parents asked for the recipe! It was definitely a hit!

 
Sep 19, 2013

I made this last night and it was wonderful, used the cheeses I had on hand, mozzarella and sharp cheddar. This was so easy, no roux to make, no waiting for the cheese to melt. I mixed it up in the afternoon, put it in the fridge til evening, and baked according to directions. I won't be making any other mac and cheese recipe from now on...Thank you Eva

 

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Nutrition

  • Calories
  • 455 kcal
  • 23%
  • Carbohydrates
  • 31.3 g
  • 10%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 532 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Eva DelBriemari
2 Followers 1 Saved Recipes
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