Easy, Kid-Approved Homemade Mac and Cheese: Done in 15 Minutes!

One day, when we were out of boxed mac and cheese,  I tossed a few ingredients together to discover the easiest and most delicious mac and cheese ever.

We were shelling out nearly two dollars a box on organic macaroni and cheese that used a powder for sauce, and this new version is much more delicious while costing just pennies per serving!


  • 1 cup macaroni noodles
  • 1 Tbsp. butter
  • 3 Tbsp. sour cream
  • 1/2 Cup shredded cheddar cheese
  • ¼ Cup shredded parmesean cheese

Optional additions:

  • 1 Tbsp cream cheese
  • 1 Tbsp. Nutritional yeast sprinkled on top (You may or may not be able to get away with this.  My kids call it “flakey cheese and really think that it’s a yummy addition.  Older kids may challenge you on this!)

Simply toss the noodles in a pan of boiling water until cooked, drain them, and then add in the other ingredients.  If the hot noodles aren’t quite warm enough to melt the cheese, zap the pasta and cheese for about thirty seconds in the microwave.

My son actually LOVES this homemade macaroni and cheese and favors it over the boxed stuff any day.  It’s simple, delicious, and saves packaging and money—and honestly, it takes me the same amount of time to prepare as the premade brands.  (I just grate the cheese and gather the ingredients while the noodles are boiling)

If you’re searching for a Vegan Mac and Cheese recipe, you can give this one a whirl.  I haven’t tried it, but the ingredients look appealing.  Great luck!





  1. Homemade mac and cheese was a staple comfort food for me growing up and I still make it regularly the way my mom did with just three ingredients: pasta, grated cheddar cheese, and milk (or half and half). Stir cheese into hot cooked noodles and add enought milk to make creamy. It takes a lot of stirring, but it is still a favorite.

    In a variation I picked up from a Jamie Oliver cook book you add chopped cauliflower to the cooking noodles when they’re about half done. Stir the cooked noodles and cauliflower up with cheddar, parmesan and sour cream scrap into baking dish, top with a little more cheese for a nice crust and finish in the oven. The broiler can help get a nice crust on top if that’s what you’re in the mood for. I’ve thought about trying other veggies in the mac and cheese but haven’t done it yet, the cauliflower version is very tasty!

  2. This recipe sounds very good. It’s hard to go wrong with pasta + cheese!

    One thing I remember from reading the Tightwad Gazette Journal was that boxed macaroni and cheese ended up being much cheaper than homemade. (Keep in mind that she never bought organic anything.) That was one of the only convenience foods they bought! Did you ever figure out how much your version costs and compare?

    Audrey likes the organic shells and cheese from Trader Joe’s. It’s $1.19/box. I have tried making something really similar to your recipe before and she didn’t like it. She is a creature of habit. It’s frustrating!

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