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Pasta with sour cream and cheese in a frying pan

Skillet Mac and Cheese with Sour Cream

Insanely good and brilliantly simple — make it and see! Pasta with sour cream and cheese in a skillet is a classic combination, but you can do it more than one way: just shower the pasta with grated cheese, or make a silky, fragrant sauce from milk, cheese, and sour cream. Either way, it's hearty and seriously appetizing.

Maria

Recipe author

Pasta with sour cream and cheese in a frying pan

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Composition / ingredients

Servings:

Pasta

300

Processed cheese

250

Milk

250

Mozzarella

100

Sour cream

100

Butter

Flour

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 11 g

Fats 37 % 20 g

Carbohydrates 43 % 23 g

266 kcal

GI: 8 / 83 / 8

Cooking method

Cooking time: 25 min

Step 1:

How do you make skillet mac and cheese with sour cream? Quick and easy! First, gather the ingredients on the list. For a rich yellow sauce, I used sliced processed cheddar. Cheddar melts beautifully in any form into a smooth consistency. You can swap it for regular hard cheddar or another cheese that melts just as well.
Step 2:

Use any pasta you like — elbows, bow ties, shells, and so on. I'm using cavatappi (corkscrews); just make sure it's good-quality durum wheat pasta.
Step 3:

If your mozzarella is in a large piece, cut it small. Small mozzarella balls don't need to be cut up. You can leave the mozzarella out entirely.
Step 4:

If your cheese is sliced, cut it into squares. If it's hard cheese, grate it on the coarse holes of a grater.
Step 5:

Melt the butter in a deep skillet over medium heat. If you don't have a skillet like that, you can make the sauce in a heavy-bottomed pot.
Step 6:

Add the flour and cook, stirring, for 1–2 minutes. It should come together into a paste.
Step 7:

While you make the sauce, cook the pasta in a large pot of salted water until al dente (1 minute less than the package says).
Step 8:

Pour the milk into the skillet and stir until the flour dissolves and the mixture thickens. A silicone whisk works best so you don't scratch the pan; a wooden or silicone spatula will do otherwise.
Step 9:

Add the cheddar, mozzarella, and sour cream.
Step 10:

Cook, stirring, until all the cheese melts and the sauce is smooth.
Step 11:

Drain the pasta in a colander, letting all the water run off.
Step 12:

Add the pasta to the cheese sauce and toss well. Add salt to taste if needed. My sauce was salty enough, so I didn't add any.
Step 13:

Serve the pasta in cheese sauce right away, sprinkled with chopped herbs and, if you like, garnished with cherry tomatoes. Enjoy!

For how to cook pasta properly, get it al dente, and pick a good-quality product, see a dedicated guide on choosing and cooking pasta.
Be ready to need a little more or less flour than the recipe says. Go by the consistency you want rather than a fixed amount.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always season to your own taste. If you're using a spice for the first time, remember some are easy to overdo (chili pepper, for instance).