Nothing says Southern-style side dish like macaroni and cheese with sour cream. While adding sour cream is just one of many ways to make the dish, it’s the only way if you want that tangy and creamy twist. Using sour cream is handy because it means you have something to thicken up the sauce, so you don’t have to make roux – a flour and butter mixture typically used to thicken sauces. Sour cream is also versatile enough that it pairs well with any cheese you choose to use in the dish. Overall, making mac and cheese with sour cream is simple enough for even a novice cook to perfect.
Preheat the oven to 350 degrees Fahrenheit. Bring a pan of lightly salted water to a boil over high heat. Add a few heavy handfuls of macaroni noodles to the pot and boil until al dente, or somewhat firm. Remove the pan from the heat and drain the noodles in a colander. Pour the noodles back into the pan.
Stir a few large handfuls of finely grated cheddar cheese and a few thick pats of butter into the hot noodles. Stir a few heavy splashes of milk and several massive dollops of sour cream into the noodles. Mix well. Add additional ingredients, such as crumbled bacon, as desired.
Lightly spray a casserole dish with cooking spray. Pour the macaroni mixture into the dish and smooth with the back of a spoon. Sprinkle the macaroni with a flavorful topping, such as shredded cheese or seasoned breadcrumbs, as desired.
Bake the macaroni and cheese in the preheated oven until golden and bubbly. Remove dish from oven and let cool a few minutes before serving.