I’m on a roll with these five ingredient dishes! We loooove us some macaroni and cheese in our household, and sour cream cheddar sauce has become our favorite. It just so happens to be the easiest to make, too! Creamy and dreamy, and unlike other varieties the leftovers reheat nicely, too. Serves 2.
1/2 lb. elbow or rotini pasta
2 T. butter
1/4 tsp. dry ground mustard
1/2 cup sour cream
5-8 ounces cheddar cheese (use the good stuff, it’s most of the taste of the recipe)
Bring a pot of salted water to a boil. In the meantime, shred the cheese. When water is boiling, add pasta. Reduce heat to medium and cook about 5 minutes to just under al dente, stirring occasionally. Drain.
Return pot to stove. Under low heat, melt butter. Add mustard and sour cream, mix until combined. Add shredded cheese and stir until melted. Add pasta and cook for 1-2 minutes until heated through.