15 Minute Creamy Mac & Cheese

Updated: May 25

Use this easy cheese sauce for queso, nachos, dipping pretzels, or topping vegetables!

8 ounces elbow macaroni, uncooked (choose an Italian imported brand like De Cecco, blue box)
2 Tablespoons salted butter
2 Tablespoons ﬂour (preferably organic and without malted barley. We like Caputo brand "00" ﬂour)
1/2 teaspoon kosher salt
1 cup whole milk
1/4 cup Daisy brand sour cream
2 cups of shredded sharp white cheddar cheese, which is approximately 8 ounces.
- It's best to shred the cheese yourself rather than buying pre-shredded, as it's quick and easy to do in a food processor.
- If you are following Phase 1, make sure to choose a brand made traditionally with animal rennet.
- For Phase 2, you can use regular cheddar that is made with enzymes, but pay attention to how your body reacts. Sometimes, people may tolerate it well at first, but if they consume it too frequently or in large amounts, their digestive system may become irritated.

Cook elbow macaroni according to package instructions. Drain, and set aside.
Make the cheese sauce:
1. Mix ﬂour, together in a small bowl. Set aside.
2. In a medium saucepan over medium heat, melt the butter.
3. Add ﬂour and sea salt and whisk to combine.
4. Cook for about 1 minute; the mixture will slightly brown.
5. Add 1 cup milk and whisk until smooth.
6. Add sour cream and again, whisk until smooth.
7. Cook on medium-high heat until the mixture is thickened, be careful to not let it boil.
8. Once the cream sauce has thickened, reduce heat to low and add the cheese. This will thicken the sauce even more.
9. Stir until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
Let the mac and cheese cool for a few minutes or until the cheese sauce sticks to the noodles.  
Serve warm and enjoy!