Description
This creamy homemade mac n cheese is one of those nostalgic comfort meals passed down from my Nana’s kitchen. Made with simple pantry ingredients like sour cream, tomato sauce, cheese, and chicken broth, it comes together quickly for an easy lunch, cozy side dish, or backup meal for picky little eaters. Tangy, creamy, savory, and incredibly comforting, this family favorite is perfect alongside BBQ, steak, or busy weeknight dinners.
Ingredients
- 8-12 oz sour cream
- 8 oz can of tomato sauce
- 1/4-1/2 cup of cheese (any kind literally, but I stick to Monterey Jack, cheddar, or Mexican blend)
- About a spoonful or so of chicken broth paste or chicken bouillon
- 12 oz elbow pasta (or literally any kind that sounds good)
Instructions
- Boil your pasta according to package instructions. I typically cook it longer to make it softer for the kiddos.
- In a blender, pour in your can of tomato sauce, most of your sour cream, and chicken bouillon. Blend until smooth.
- Taste it, and if it’s too tomato-flavored, then add more sour cream. I prefer to lean more into the sour cream flavor. Add a bit more chicken broth if it needs more flavor.
- Heat up a medium pot over low-medium heat and melt 1 tbsp of butter. Once melted, pour in your mac n cheese sauce and simmer slowly for 5-10 minutes.
- Toss some of your drained pasta into the pot a little at a time to make sure the mac n cheese doesn’t get too dry.
- Top with shredded cheese and give it a mix.
- Serve warm and top with grated Parmesan or cotija cheese. Enjoy!
Notes
Cheese: Any kind, literally, but I stick to Monterey Jack, cheddar, or Mexican blend.
Chicken broth paste or chicken bouillon: I usually do Better Than Bouillon chicken base because I like to avoid the MSG found in the regular chicken bouillon from the Knorr brand, but that’s actually what’s in my nana’s original recipe: Knorr chicken bouillon. I am not familiar with using that powder, so start with a small amount and add more if needed.
Elbow pasta: (Or literally any kind that sounds good to you.) When my mom began making Nana’s recipe, I remember going with her to the grocery store, and she’d let us choose whichever pasta we wanted for the mac n cheese.
- Prep Time: 5
- Cook Time: 25
- Category: Sides