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Tasty Baked Mac n Cheese

Eva Maria

"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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55 m servings 455 cals
Original recipe yields 12 servings


  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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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Read all reviews 74
  1. 87 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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...

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 Lo...

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

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 h...

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,...

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 min...

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...

This is by far the best Mac and Cheese I've ever had and I now claim it as "my Mac n Cheese" when I refer to making it. I have made this recipe several times. I actually skip all the steps of mi...

I used half and half instead of regular milk to make it creamier(1 1/4 cups). I added 1/4 cup of mozzarella and Parmesan to the main mixture too. and sprinkled the bottom of baking dish and the ...