Creamy Macaroni and Cheese

mac and cheese

This is FRIENDS week on NJSD.  All of the recipes I will be sharing this week were given to me by a friend. If you are a friend and don’t have a recipe on here this week don’t fret, I’m only sharing three recipes. This recipe is from a friend that does not even like to cook. My family thinks this is, hands down, the best mac and cheese ever!

Michelle and I have been friends for almost five years. You would never know it if you were around us, though. Most people think we are lifelong friends. We were on a committee together when our oldest kids were seniors in high school. We met one morning at Waffle House for breakfast to discuss our plan of action and have been friends ever since.  I think I speak for both of us when I say our friendship just came naturally. I have a blast when I’m around her. We laugh often.  You know those belly aching laughs…we do those.  Laughs like you remember as a kid.  I’m so thankful to call her friend! She makes life easier and a lot more fun.

Michelle brought this mac and cheese to our house for a cookout and it has been a family favorite since. It is the creamiest macaroni and cheese I have ever had, and it’s super easy to make. This is an excellent dish to serve alongside all of the fresh vegetables available now at your local farmers market.  (This isn’t the best photo to show you exactly how creamy it is but I’ll try to take a new one the next time we make it.)

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Creamy Macaroni and Cheese
 
Author:
 
Ingredients
  • 2 c. uncooked elbow macaroni
  • ½ c. unsalted butter
  • ½ c. all-purpose flour
  • 1½ c. milk
  • 1½ c. sour cream
  • 3 c. shredded sharp Cheddar cheese
  • salt and freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 350°F.
  2. Cook macaroni according to package directions. Drain and set aside.
  3. Melt butter and stir in flour. Add milk and sour cream, stirring to combine. Continue stirring over medium heat until thick and bubbly. Stir in 2 c. shredded cheese, salt, and pepper. Add cooked macaroni and still well.
  4. Pour into a 9 x 13-inch baking dish and top with remaining cheese. Bake at 350°F until heated through and cheese melts on top.

 

 

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notjustsundaydinner@yahoo.com

Hi, I'm Amye. I started Not Just Sunday Dinner in 2011 after moving back to Georgia. I grew up in North Georgia and have lived in different parts of Georgia most of my life. After living in Florida for five years we moved back to Georgia in the summer of 2009. I've always loved Georgia, but now Florida holds a special place in my heart as well. I have been married for 26 years to a wonderful man, Greg. We have two children, Wes, 21 years old and a third year college student, and Savannah, 18 years old and a freshman in college. Greg and I have started "dating" again. Since the kids only want to see us when they need money