Homemade Mac ‘n Cheese

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This blend of creamy cheeses and sour cream will be a hit with your family! Enjoy!


  • 14 oz. bag of Fun Shaped Pasta
  • 7 T. unsalted butter
  • ¼ cup plus 2 T. all purpose flour
  • 4 cups whole milk
  • t. dry mustard
  • 1/8 t. cayenne
  • 3 cups extra sharp Cheddar cheese
  • ½ cup sour cream
  • 1 1/3 cups fresh grated Parmesan cheese
  • 1 cup fresh bread crumbs
  • 2 t. salt
  • ½ t. pepper


  1. Preheat oven to 350 and butter a 3 to 4 quart (9 x 13) Pyrex or shallow baking dish.
  2. In heavy saucepan, melt 6 T. butter over med-low heat. Add flour and whisk for 3 minutes (creates a roux). Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, salt and pepper, and simmer, whisking, until thickened, approximately 2 minutes.
  3. Cook pasta for 6 minutes in gently boiling water, until just about done (al dente). Drain pasta in colander and in a large bowl gently combine pasta, sauce, Cheddar cheese, 1 cup Parmesan, and sour cream. Transfer to baking dish.
  4. In a small bowl, combine bread crumbs and remaining 1/3 cup Parmesan and sprinkle over pasta. Cut up the remaining 1 T. butter and top bread crumbs.
  5. Bake pasta in middle of oven for 25-30 minutes until golden and bubbling.


To prepare ahead: Keep dish covered in fridge one day ahead, and let it come to room temp before baking.

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