This is the easiest mac and cheese you’ll ever make. Seriously. With just three ingredients plus salt and pepper, I think it rivals the box as well as most homemade macaroni and cheese recipes.
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I don’t pretend to understand it, but the right foods can make us feel better when the rain has spoiled our parade, when the dog has eaten our homework, when no one likes us and the day just hasn’t obeyed.
Good food is a great comforter. And there isn’t much that can beat a good dish of macaroni and cheese.
You may have grown up with the boxed mac and have your preferences over powdered cheese or the canned — my husband and I debate this fiercely — but once you find a homemade mac and cheese recipe that you love, well, there’s no going back.
This is something my husband and I can both agree on.
Why Make This Homemade Mac and Cheese
It’s easy. With three ingredients (plus salt and pepper), there’s nothing easier than this Mac and cheese recipe. Just boil noodles, stir in sour cream and cheese, and bake! You don’t even have to make a roux or cheese sauce.
It’s very make-ahead. You can prep this and stash it in the fridge for a day or two or freeze it for longer. Either way, it saves you time and hassle letting you make it when it’s convenient for you. It’s a perfect game night dish.
It’s delicious! In this easy baked mac and cheese, you’ve got tender noodles and tangy sour cream, and the creaminess of cheddar cheese. It’s absolutely delicious.
Ingredients
Here’s what you’ll need to make this easy, 3-ingredient mac and cheese:
elbow macaroni – I like to use large elbows, but you can use any size macaroni you like. You can also use any small pasta like shells, rotini, or penne.
sour cream – Sour cream adds creaminess and acts as a binder for the cheese. You can also use full fat plain yogurt if you like.
cheese – Use whatever type of cheese you like in this easy mac and cheese: cheddar, jack, or a blend. I love the sharpness of cheddar so that’s typically what I go with. Play around with your favorite cheeses to see what you like best.
salt and pepper – Always season to taste so that you have it exactly as you like it. Salting the water for the noodles will help round out the flavors.
Step-by-Step Instructions
Here’s how to make our favorite homemade mac and cheese:
- Grease a 9×13-inch baking dish with nonstick cooking spray.
- In a large pot of salted, boiling water, cook the noodles until al dente, according to the package directions. Drain the noodles in a colander.
- While the pasta is cooking, in a large mixing bowl, combine the sour cream, cheese cubes, and salt and pepper. Stir in the drained noodles.
- Spoon this mixture into the prepared baking dish.
- Refrigerate or freeze (covered) if nothing baking right away. Otherwise, preheat the oven to 350 degrees.
- Bake for 15-20 minutes or until bubbly. About halfway through the baking time, stir the mixture to help distribute the melted cheese throughout the dish.
Freezing notes: if you decide to freeze this, allow it to thaw completely in the fridge prior to baking. Add a bit of milk to the pan so that it doesn’t get too dry. Bake as directed.
Serving Suggestions
Wondering what to serve with mac and cheese? This is great with Drunken Brats and a crisp salad, but is also good with Roast Vegetables.
Want to try some other options? Consider my fun Italian take on the classic with my Alfredo Mac and Cheese or make it in the Instant Pot like this Easy Mac & Cheese in the Instant Pot recipe.
More Great Macaroni Recipes
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3-Ingredient Mac and Cheese Recipe
This is the easiest mac and cheese you’ll ever make with just three ingredients – plus salt and pepper!
Servings: 8 servings
Calories: 327kcal
Cost: $5
Equipment
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heavy stockpot
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colander
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large mixing bowl
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9×13-inch baking dish
Ingredients
- 12 oz elbow macaroni or penne pasta, cooked according to package directions and drained
- 8 oz sour cream
- 8 oz cheddar cheese cubed
- salt
- black pepper
Instructions
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Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
-
In a large pot of salted, boiling water, cook the noodles until al dente, according to package directions. Drain.
12 oz elbow macaroni, salt
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While the pasta is cooking, in a large mixing bowl, combine the sour cream, cheese cubes, and salt and pepper. Stir in the drained noodles.
8 oz sour cream, 8 oz cheddar cheese, salt, black pepper
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Spoon this mixture into the prepared baking dish. Bake for 15-20 minutes or until bubbly.
Notes
The dish may be frozen prior to baking. Simply chill completely in the fridge and store covered in the freezer. Thaw overnight in the refrigerator prior to baking.
Nutrition
Calories: 327kcal | Carbohydrates: 33g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 201mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 245mg | Iron: 1mg
This post was originally published on January 22, 2009. It has been updated for content and clarity. It’s still the best Mac and cheese around.
