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Prep time
5 minutes
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Cook time
15 minutes
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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
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Ingredients
- For the mac:
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8 ounces
pasta
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3 tablespoons
unsalted butter
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3 tablespoons
all-purpose flour
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1 cup
whole milk
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4 ounces
medium yellow cheddar cheese, shredded
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2 ounces
Gruyère cheese, shredded
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1/3 cup
Daisy Sour Cream
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Kosher salt, to taste
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Freshly ground black pepper, to taste
- For the optional panko topping:
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4 tablespoons
unsalted butter
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1 cup
panko breadcrumbs
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1/4 cup
Parmigiano Reggiano, grated
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Kosher salt, to taste
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Freshly ground pepper, to taste
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1/4 cup
parsley, roughly chopped
Directions
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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.)
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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.
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Add the milk, a little bit at a time, whisking constantly, until smooth. Cook for another minute, whisking constantly. Remove from the heat.
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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.
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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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