Ingredients
Equipment
Method
- Boil a pot of salted water and cook the macaroni according to the package instructions. Drain well, but do not rinse.
- In a pot over medium heat, melt the butter. Add the flour, salt, and garlic powder, whisking until the mixture is smooth. Let it cook for about 1 minute until bubbling.
- Gradually whisk in the milk and sour cream (or Greek yogurt). Continue cooking over medium heat, whisking often, until the sauce thickens enough to coat a spatula, making sure it doesn’t boil.
- Reduce the heat to low. Add the shredded cheddar cheese, whisking until the cheese is fully melted and the sauce is smooth, about 1 to 2 minutes. Taste and adjust salt or seasoning if needed.
- Take the pot off the heat. Stir in the cooked macaroni, mixing well so all the pasta is coated in the cheese sauce. Serve right away.
Nutrition
Notes
Use any short pasta shape like shells or rotini in place of macaroni. Greek yogurt can replace sour cream for a similar tangy taste, and gluten-free pasta and flour will work for a gluten-free version. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk to return the sauce to a creamy consistency. This recipe is best enjoyed fresh, as freezing can make the sauce grainy. Serve with roasted veggies or a crisp salad for balance.