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1
Cook and drain the elbows/shells.
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2
Put the cooked pasta back in the pot, and the pot back on the stovetopburner off.
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3
Put a nice heap of shredded cheddar into the pot.
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4
Mix with pasta until fairly melted.
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5
(usually no need to turn the burner back on, but if the cheese isnt melting quickly enough, you can turn the burner on low.)
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6
Drop a large dollop of sour cream into the pasta and mix again until the melted cheese and sour cream are blended.
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7
Unlike boxed mac & cheese where the cheese flavoring kind of sticks to the macaroni and there is no sauce to speak of, the cheese/sour cream in this recipe should make a thick and creamy sauce like many baked versions.
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8
If the mixture only covers the pasta and isnt saucy, add more sour cream.
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9
Add salt to taste.
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10
Depending on how sharp and distinct the cheddar is, you may have to add more salt to bring out the flavors.
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11
Give it a taste.
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12
If the mac & cheese is not cheesy enough for your liking, add more cheddar.
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13
If its not creamy enough for your liking, add more sour cream.
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14
After making it a couple of times, the balance between the ingredients will be second nature.
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15
Note: if you are using shells, you will likely need to use bigger portions of cheese and sour cream so it can fill the shells with scrumptious sauce.
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16
Somewhat Healthy Optionobviously, you can use light sour cream to make this dish healthier, but if you want another healthy kick, add cooked broccoli.
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17
Steam the broccoli, chop it into small florets, and mix right into the finished mac & cheese.
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18
Mmmm..
