Cheddar and Sour Cream Stovetop Mac

February 22, 2023
1 Ratings
Photo by Ty Mecham. Prop stylist: Alya Hameedi. Food Stylist: Adrienne Anderson.
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

When I think about a date night in, I think cozy. And what’s cozier than macaroni and cheese? This version comes together quickly on the stovetop, so I don’t have to spend extra time in the kitchen or fuss with the oven. Sour cream is the secret ingredient that gives my macaroni and cheese extra richness, a bit of tang, and a creamy, velvety texture. Served with a salad, it makes a lovely dinner, no restaurant required. —Samantha Seneviratne

Test Kitchen Notes

This recipe is shared in partnership with Daisy. —The Editors

What You'll Need
  • For the mac:
  • 8 ounces pasta
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 4 ounces medium yellow cheddar cheese, shredded
  • 2 ounces Gruyère cheese, shredded
  • 1/3 cup Daisy Sour Cream
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • For the optional panko topping:
  • 4 tablespoons unsalted butter
  • 1 cup panko breadcrumbs
  • 1/4 cup Parmigiano Reggiano, grated
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 1/4 cup parsley, roughly chopped
  1. Cook the pasta according to the package instructions, minus 2 to 3 minutes. (You’ll be reserving ½ cup of the pasta water once the pasta is cooked, so make sure you’ve got a measuring cup handy for this step.)
  2. Meanwhile, in a large skillet, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1 to 2 minutes, whisking constantly.
  3. Add the milk, a little bit at a time, whisking constantly, until smooth. Cook for another minute, whisking constantly. Remove from the heat.
  4. Stir in the cheese until completely melted and smooth. Stir in the sour cream to combine with the sauce. Reserve ½ cup of the pasta water and then add the hot pasta to the cheese sauce. Add a little pasta water, if necessary, to thin the sauce. Season to taste with salt and pepper. Serve immediately.
  5. For the optional panko topping: In a large skillet, melt the butter over medium-high heat. Add the panko and cook, stirring, until the panko is toasted and brown. Remove from the heat and add the Parmigiano Reggiano. Season with salt and pepper. Just before serving, stir in the parsley. Top the macaroni and cheese with the panko topping to serve.

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1 Review

Cheddarcheeseman9000 April 18, 2023
Great Mac and cheese recipe, the sour cream makes it lighter and I enjoy sour cream!