It’s like the holy grail – the warmth and deliciousness of comfort food, made with healthier, whole foods. This mac and cheese fits the bill. And it’s so easy and quick. My kids definitely prefer it over the boxed stuff or any other they’ve had. And it’s easy enough, they’ve been making it themselves for years.
This was the daughter’s choice for dinner- mac and cheese with bratwurst and cheezles (I’ll get to them later). I added the broccoli because I felt like *A* veggie would be good… I think I was the only one who ate it. Sigh.
Anyway, the mac and cheese is ridiculously easy and really lends itself to modifications – like using other kinds of cheese. You could also top it with bread crumbs and bake it for baked mac and cheese. There are lots of other seasonings you could add in. This is just the basics. What will you do to personalize your mac and cheese?
The ingredients are really straightforward- cream cheese, sour cream, sharp cheddar, mustard powder, and your favorite noodles. We really like this Banza brand. I feel like it’s the closest to gluten noodles, and it comes in all sorts of shapes, which is always fun.
Boil the noodles as directed on the package. Turn off the burner and drain the noodles, keeping some of the pasta water. Return the pot to the warm, but turned off burner and add the cream cheese and shredded cheese. Top with the warm, drained noodles and cover for 10 minutes.
After 10 minutes, add the sour cream, mustard powder, and salt. Add pasta water and stir to make a lovely creamy mac and cheese.
That’s how easy it is!
I do usually serve it alongside brats- but we don’t currently have any brats we love, so we’re trying all the different varieties that are out there. Someday we’ll find the good ones! In the meantime, delicious mac and cheese awaits! Let me know how your mac and cheese adventures go! And what do you add to yours? Let me know in the commments below!
Homemade Mac and Cheese
Ingredients
- 8 oz box Banza pasta or another gluten free pasta of your choice
- 4 oz cream cheese, room temperature
- 4 oz sharp cheddar (or another flavorful cheese), grated
- 1 tsp mustard powder
- 1 tsp salt
- 1/4 cup sour cream
- 1 cup pasta water or milk, only as needed
Instructions
- Boil the pasta as directed on the box. Turn off burner. Pour into colander to drain.
- Put pot back on stove. Add cream cheese and shredded cheese. Pour drained pasta back on top and put lid on. Let sit for 10 minutes.
- Add mustard powder, salt, and sour cream. Mix well.
- Add pasta water or milk and mix in, as needed to make mac and cheese nice and creamy.
- If desired, add extra shredded cheese on top and broil until melty before serving.
