This homemade recipe for oven baked mac and cheese with bread crumbs is creamy and delicious in that comfort food southern way. Made with Velveeta and cheddar cheeses plus a little chicken bullion and sour cream for rich flavor!
Cook macaroni noodles as directed on the package, stirring frequently. Be sure to generously salt your water. Drain and set aside.
In a dutch oven or deep dish cast iron skillet, melt butter over medium heat. Whisk in flour; continually stir and cook for 1 min to cook out the flour taste. Gradually stir in milk and crushed chicken bullion cubes and bring to boil; cook and stir until thick. Congrats, you have made a roux! Now, let's make it cheesy...
Add American (or Velveeta) and cheddar cheese; stir and cook until thoroughly melted. Remove from heat and fold in cooked macaroni then sour cream. Add salt to taste.
Sprinkle the top with breadcrumbs. Bake at 350˚for 15-20 minutes, uncovered or until breadcrumbs are light golden brown.
Serve topped with barbecue sauce for an amazing flavor kick! (optional)
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Notes
*Use 16 ounces total cheese of your choice.**You can make this without any chicken bullion at all, or use less if you prefer a less savory, more classic mac and cheese flavor.