Homemade Mac and Cheese

5 from 5 votes

A homemade mac and cheese that skips the roux completely! Mayonnaise and sour cream melt with two kinds of cheese into a sauce that stays creamy, all under a buttery panko crust.

Course Dinner, Lunch, Side Dish

Cuisine American, Southern

Keyword easy homemade mac and cheese, homemade mac and cheese, homemade mac and cheese recipe, simple mac and cheese recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 621kcal

Author Blair Lonergan

Ingredients

8 ounces medium shells, elbow macaroni, cavatappi pasta, or other short, curly pasta noodles
8 ounces (about 2 cups) grated Monterey Jack or Colby Jack cheese
8 ounces (about 2 cups) grated sharp cheddar cheese
1 cup Duke’s mayonnaise, at room temperature
1 cup full-fat sour cream, at room temperature
¾ cup panko breadcrumbs
2 tablespoons salted butter, melted
Pinch of garlic powder
Optional garnish: chopped fresh parsley; dash of paprika

Instructions

Prep the oven and dish: Preheat the oven to 350°F. Grease a 2-quart baking dish and set it aside.
Cook the pasta: Boil the pasta in a large pot of well-salted water according to package directions for al dente. It should still be slightly firm, since it will keep cooking in the oven. Drain and return it to the pot.
Stir in the cheese and sauce: Add the Monterey Jack cheese, cheddar cheese, mayonnaise, and sour cream to the hot pot. Mix gently until everything is completely combined and the cheese has melted into a smooth sauce.
Transfer: Spread the pasta mixture in the prepared baking dish.
Adding Topping: In a small bowl, stir the panko breadcrumbs together with the melted butter and garlic powder until evenly coated, then sprinkle over the top.
Bake until bubbly: Bake uncovered for 15 to 20 minutes, until the filling is hot and bubbling at the edges and the topping is lightly browned. If the crumbs are not as crisp and golden as you would like once the filling is hot, run the dish under the broiler for a minute or two. Watch it closely.
Garnish and serve: Top with chopped fresh herbs or a dash of paprika, if desired, and serve right away.

Notes

Grate your own cheese: Pre-shredded cheese is coated with anti-caking starch and is the most common cause of a grainy sauce.
Bring the dairy to room temperature. Cold mayonnaise and sour cream will not blend smoothly into hot pasta.
Any melting cheese works: Colby, Colby Jack, Gruyere, Swiss, Gouda, Pepper Jack, mozzarella, or American cheese are all good options. Keep the total amount of cheese the same.
Duke's is not required: Any full-fat mayonnaise will do. Hellmann's and Blue Plate both work well.
Do not over-bake: Pull the dish as soon as it is bubbling at the edges. Longer baking dries out the pasta and turns it mushy.
Topping swaps: Regular breadcrumbs, buttered corn flake crumbs, or crushed Ritz crackers all work, and the topping can be doubled.
To double: Use a 9 x 13-inch dish and add 5 to 10 minutes to the bake time.
Make ahead: Assemble but do not bake. Cover and refrigerate for 1 to 2 days, let sit at room temperature for 30 to 60 minutes, then bake at 350°F for 15 to 20 minutes.
Not freezer friendly: The pasta turns mushy and the sour cream sauce separates once thawed.

Recipe adapted from Duke's mayo.

Nutrition