Homemade macaroni and cheese is probably the most popular recipe in my home. My girls both love macaroni and cheese and they come by it naturally. Today I’m sharing an easy stovetop creamy macaroni and cheese recipe that you can make in one pot. Simple and delicious, it’s comfort food at it’s finest.
Macaroni and Cheese Recipe
This one pot macaroni and cheese recipe is really more of a recipe guideline than a list of absolute specifics. As long as you start with the right ingredients, you’ll have a delicious pot of macaroni and cheese. Feel free to get creative with the cheeses you use! While I don’t add seasonings like mustard powder, you can absolutely add those to yours!
Obviously your pasta is a vital ingredient, but aside from that it’s all about the delicious dairy products – cheese, butter, milk and sour cream! June is National Dairy Month and this homemade macaroni and cheese recipe is a perfect way to close out the dairy filled celebration.
Arizona Farms Cheese
We can’t forget the glorious cheese part of this equation. One of my absolute favorite Arizona dairy products is Arizona Farms Cheese. PEOPLE WE HAVE FRESH CHEESE CURDS HERE IN ARIZONA!
While this recipe was developed to highlight the Arizona Farms Cheese Curds, you do NOT have to use cheese curds. Feel free to replace them with freshly grated cheddar, Monterey Jack, Colby, Gruyere or Gouda.
I’m kind of addicted to the Arizona Farms Cheese Curds, that glorious, new, baby, squeaky cheese. You can find them at Costco and Sprouts, but I usually get mine at my local farmers market. I usually eat them before I ever have a chance to cook with them, but for this recipe I decided it was time to pair them with macaroni and cheese. It was a fantastic move.
As I mentioned before, this recipe is flexible. If you don’t quite have one cup of something, compensate with a little more of something else.
If you love cheesy recipes as much as I do, make sure to also these recipes!
Homemade Macaroni and Cheese Recipe
Homemade Macaroni and Cheese
- 16 oz elbow macaroni approximately 3 cups measured dry
- 1 cup Arizona Farms Cheese Curds Or any type or of cheddar cheese, gruyere, monterey jack, colby jack, gouda, etc. You can easily use a mix!
- 1 cup Arizona Farms Cheddar Cheese other varieties of cheese can be used as well
- 1 cup Shamrock Farms Sour Cream
- 2 cups Shamrock Farms Milk 2% or whole is best.
- 1 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried mustard
- Cook elbow macaroni according to al dente package directions.
- Drain pasta and immediately return to pot.
- Add cheeses, sour cream and milk to pot with macaroni and return pot to stove an medium heat.
- Stir to combine and help ingredients to start melting evenly. Add salt, garlic powder and dried mustard and stir to combine.
- Continue to cook on medium heat until all cheese has melted and ingredients come together into a creamy sauce. If necessary more milk can be added if sauce is too thick.
- Serve immediately.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.