Skip the box. This mac and cheese will change the way you make this all-time favorite! As a working mom of five, macaroni and cheese was a staple at our house. The kids loved it, and it was quick and simple to make — but once you taste this homemade version, you’ll never go back. My Better than Boxed Mac and Cheese is just as easy, but miles ahead in flavor and comfort. It has the same elbow macaroni that kids love, but the real magic is in the cheese sauce. It’s a simple roux of butter, flour, salt, and garlic powder mixed with milk and a hefty dollop of sour cream. This adds richness and a hint of tang that makes it stand out from the usual. Then comes the best part: cheddar cheese. A full two cups melt into the sauce until it’s perfectly velvety. That’s it. It’s classic, cozy, and kid-approved—but adults love it just as much.
Belle’s Better than Boxed Mac and Cheese
8 ounces elbow macaroni, uncooked
Cheese Sauce:
2 Tablespoons salted butter
2 Tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon garlic powder
1 cup whole milk
¼ cup sour cream
8 ounces shredded cheddar cheese (2 cups)
Cook the noodles in boiling salted water for about 8 minutes or until tender. Don’t overcook them. Drain and set aside. Mix the flour, salt, and garlic powder together in a small bowl and set aside. In a medium saucepan over medium heat, melt the butter. Add the flour mixture and whisk until well combined. Slowly add the milk while whisking until the mixture is smooth. Add the sour cream and whisk again. Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil. Once the mixture is thick, reduce the heat to low and add the cheese. Whisk until the cheese is melted and the mixture is smooth. Taste and add more salt or seasoning if desired.
