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!

Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.

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  • 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.

  • 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.

  • 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.

  • 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(R) sea salt and olive oil butter.

Nutrition Facts

455 calories; protein 16g 32% DV; carbohydrates 31.3g 10% DV; fat 29.7g 46% DV; cholesterol 98.2mg 33% DV; sodium 532.4mg 21% DV. Full Nutrition

Reviews (126)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/04/2013
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!! Read More
(79)

Most helpful critical review

Rating: 3 stars
06/16/2014
I liked this recipe and will make it again but I will not put in the cayenne next time. My three year old didn't enjoy it as much as he would have otherwise. He agreed that he liked it enough to do it again but said "Next time don't put pepperoni (pepper). Only for Pizza." So yeah out of the mouth of babes no cayenne. Read More
(4)
168 Ratings
  • 5 star values: 115
  • 4 star values: 34
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 2
Rating: 4 stars
08/04/2013
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!! Read More
(79)
Rating: 4 stars
12/22/2012
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. Read More
(36)
Rating: 4 stars
03/24/2013
We really enjoyed this. I followed Lisa's recommendation and cut back on the butter. I will make this again and again! Read More
(26)
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Rating: 5 stars
08/25/2013
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! Read More
(21)
Rating: 5 stars
01/07/2015
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 mixing things separately and just mix everything together when the macaroni is done and it turns out perfectly. My mouth waters every time I think of this recipe. Thanks for sharing! Read More
(20)
Rating: 4 stars
02/23/2020
10 10 16 ... http://allrecipes.com/recipe/230283/tasty-baked-mac-n-cheese/ ... 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 not 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! ;) Note4Me: 8.14 The sauce needs to be heated enough so the cheese will melt. It doesn't have to be hot, but melted then added to the pasta. Kimber liked 8oz uncooked elblows & 6oz uncooked wide egg noodles. :) Read More
(16)
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Rating: 5 stars
06/01/2014
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 top of the mixture with parmesan. Cover with foil when baking to prevent from drying out. Read More
(15)
Rating: 5 stars
10/08/2013
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! Read More
(12)
Rating: 5 stars
09/19/2013
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 Read More
(11)
Rating: 3 stars
06/16/2014
I liked this recipe and will make it again but I will not put in the cayenne next time. My three year old didn't enjoy it as much as he would have otherwise. He agreed that he liked it enough to do it again but said "Next time don't put pepperoni (pepper). Only for Pizza." So yeah out of the mouth of babes no cayenne. Read More
(4)