This recipe is perfect for a busy mom! or a busy dad, or any busy person at all!!! My daughters absolutely love macaroni and cheese, my son, not so much! I throw together a side of this with a lot of meals I make. I really did not have a lot of exposure to mac and cheese, I really didn’t like it. It was, and still is, a HUGE part of my Parent’s Restaurant. It is a baked macaroni with white sharp cheddar cheese, but it was my brother’s favorite, not mine. I would just as soon put a little butter and Parmesan on my pasta and call it a day.
I really never fell in love with mac and cheese until I came to The South. I was fortunate enough to run my new personal chef business from a beautiful newly upgraded church kitchen. I would also cook for the church’s members at Wednesday night worships. I didn’t have a manager per say, but I definitely was managed by a wonderfully talented man, Tim. I wish I was still running in his circle, but he has moved onto bigger and better things. Tim taught me so many Southern tricks and how to work myself around a huge kitchen like that! He taught me to make the best macaroni and cheese, and here is my quick version of that!
Prep: 0 minutes
Cook time: 10 minutes
1 Box elbow macaroni
1/2 stick butter
1/4 cup milk (more according to your desired creaminess)
2 Cups sharp cheddar cheese shredded
1/2 Cup Sour Cream
1 T grainy mustard
1 T hot sauce
salt a pepper to taste
- In a large pot, cook macaroni according to directions, in salted water, drain and return to pot
- Add butter to warm macaroni, stir until butter is completely melted and add salt to taste
- Add sour cream, mustard, and hot sauce to pot, stir until mixed
- Add milk, cheese and stir until melted-
- I serve at this point, if I am in a hurry, or
- Place in a 9×13 baking dish that has been greased, top with more cheese and bake at 285 for 20 minutes or until browned.