Description
This ooey gooey creamy and cheesy shells macaroni and cheese recipe is truly better than the box stuff. If your kids are like mine and live for Velveeta boxed mac and cheese, make this version at home instead! It’s less expensive per serving, reheats well, and is perfect for feeding a crowd!
Ingredients
Scale
- 1 lb shells pasta
- 1 T Salt
- 1 lb velveeta cheese
- 1/2 cup milk
- 1/2 cup full fat sour cream
- Reserved pasta water (to thin sauce if needed)
Instructions
- Bring salted water to a boil over medium high heat and add salt.
- Once boiling add pasta and cook according to package instructions.
- Meanwhile, cube Velveeta cheese into 1” cubes.
- Drain and reserve approximately one cup of pasta water for thinning sauce if needed.
- Add milk, sour cream, and Velveeta to the drained pasta.
- If preferred, add small amounts of pasta water to thin sauce.
Notes
If you prefer baked pasta, top this macaroni and cheese with breadcrumbs and shredded cheddar and bake at 350 degrees until top is crispy.
Immediately upon cooking this dish, the sauce looks a bit thin and runny. Once it cools slightly it will thicken to a perfect consistency. Reserve your pasta water in case it gets too thick for your taste!
- Prep Time: 5
- Cook Time: 11
- Category: Sides
- Method: Stovetop
- Cuisine: American
