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Quick Notes: This is my husband’s recipe. I know a lot of people are mac and cheese purists about not using American cheese in their mac…. Which is fine, but you really cannot deny that pasteurized cheese products are the absolute creamiest medium. You can use whatever small pasta shape you like, we’ve just found we like the small shells best. I also think this would be dank as fuck with some jalapenos in it, although I haven’t tried that yet.
Ingredients
- 1 lb small shells (or whatever kind of pasta shape you like) cooked to packaging specifications
- 16 oz Velveeta cheese
- 2 cups shredded cheese (I use Mexican blend here. You could go with cheddar or whatever you like) plus more for topping
- 1 can cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat oven to 350.
- Cut your Velveeta into small cubes. We're going to melt it, so you don't want to burn the shit out of it. They don't have to be super small, but small enough that they can melt evenly.
- In a medium saucepan over medium heat, mix together your Velveeta chunks along with your cream of mushroom soup, and milk. Stir until everything is melty and combined. (it's worth noting this is totally do-able in the microwave but more challenging to control.)
- Once your Velveeta chunks have fully melted, stir in your sour cream.
- Turn the heat down to medium and start adding your cheese little by little. This is also a great time to add some seasoning. Salt and pepper.Â
- Once all of your sauce components have mixed together to make one happy mix-y cheese mush, you're good to go. Â
- Pour sauce over your prepared noodles and mix until all the noodles are covered easily.Â
- Cover with a layer of cheese. Don't be shy, get that shit on there.Â
- Bake uncovered for 20 minutes. Allow the dish to cool at least ten minutes prior to serving.
Makes an awesome side for a  Chicken Salad Pita Pocket
