Mellow Macaroni & Cheese *Sss*

A from-scratch baked mac and cheese with a proper roux-based cheddar sauce enriched with sour cream for a tangier, creamier result than standard recipes. Topped with seasoned breadcrumbs and baked until golden and bubbling.

The sauce starts with sauteed onions in butter, then flour cooks into a roux for 2 minutes before the milk goes in. That cook time on the roux is important: it removes the raw flour taste and builds the thickening power. Worcestershire sauce adds a savory depth that’s hard to pin down but makes a noticeable difference.

Sour cream stirred in with the cooked macaroni gives the whole dish a richness and slight tang that balances the sharp cheddar. The breadcrumb topping crisps up in the oven and gives you that satisfying crunch against the creamy interior.

Pro Tips

• Cook the roux for a full 2 minutes, stirring constantly. This cooks out the raw flour taste and prevents a pasty, gummy sauce.
• Whisk the milk in gradually. Adding it all at once creates lumps that are hard to smooth out.
• Take the sauce off heat before adding cheese. High heat can make cheddar grainy and oily.
• The pasta should be slightly underdone before mixing in. It finishes cooking during the 30-minute bake.

Variations

• Mix in sharp and mild cheddar for a more complex cheese flavor.
• Add diced green chiles or a dash of hot sauce for a spicy kick.
• Top with crushed Ritz crackers instead of breadcrumbs for a richer, butterier crust.