This quick homemade take on stovetop mac and cheese is super-cheesy and deliciously creamy – and takes only minutes to prepare.
Recipe tags: garlic base, easy difficulty, main, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb oz | corkscrew pasta |
| 1 cup | sour cream |
| ¼ cup | butter |
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 Tbsp | Dijon mustard |
| 1 tsp | pepper |
| 1¼ cups | shredded Cheddar cheese |
| ½ cup | shredded mozzarella cheese |
| ½ cup | grated Parmesan cheese |
| 2 Tbsp | finely chopped fresh chives |
Directions
Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid.
Return pasta to pot set over low heat; add reserved cooking liquid, sour cream, butter, Roasted Garlic Base, mustard and pepper until well coated and creamy.
Stir in Cheddar, mozzarella and Parmesan; simmer over low heat for 3 to 5 minutes or until cheese melts and sauce is thick and creamy. Divide among bowls. Sprinkle with chives.
Substitute smoked mozzarella for mozzarella cheese if desired.