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Mac of the Month: Sour Cream and Onion Mac and Cheese

It's hard to beat sour cream & onion chips. So why not add all of that great flavor to creamy mac & cheese, made with crunchy chips & tangy sour cream?
4 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American, Italian
Servings 4


For the Sauce

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups  milk NOT skim, I use a mix of milk and cream
  • 1/2 cup cream cheese cubed
  • 1/2 cup sour cream
  • 1 cup Monterey jack cheese
  • 1/2 cup mozzarella shredded
  • 1/2 cup white cheddar shredded
  • 1/3 cup green onions diced
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt or more, to taste

For the Noodles

  • 3 cups uncooked macaroni noodles
  • 1 tbsp butter

For the Topping

  • 1 cup sour cream and onion chips crushed
  • 1 tbsp butter melted


  • Preheat oven to 350F.
    Cook noodles in salted water for one minute less than package directions. Drain, add one tablespoon of butter, mix, and set aside.
  • Grate cheese, dice green onions, cut cream cheese into cubes, and set aside. Begin to melt 4 tbsp (1/4 cup) of butter in a saucepan on medium heat.
  • When the butter is melted, add the diced green onion, garlic powder, onion powder, and salt. Cook on medium-high until onions are fragrant and soft, about 2-3 minutes. Stir regularly. 
  • Next, whisk the flour into the melted butter mixture. Once the butter and flour are mixed and begin to form a paste, SLOWLY add the milk and cream. Stir constantly, and let the sauce thicken for at least five minutes. Don't skip this step!
  • Once the roux is gently bubbling and has thickened up a little bit, add the cubed cream cheese and cook on low heat for a few minutes until melted. Once the cream cheese has melted, turn off the heat.
    Now, add shredded cheese and stir gently, allowing the remaining heat in the roux to melt the cheese - this stops it from getting stringy. 
    Once the cheese has all melted, add the sour cream and stir to incorporate.
  • In a bowl, mix 1 cup of crushed sour cream and onion chips with 1 tbsp. of melted butter. Use more chips if you want a denser topping.
  • When the roux and macaroni are done, combine in a greased baking dish. Top with chip mixture, COVER, and bake at 350F for about 15 minutes.
  • You can add more green onions for garnish if you'd like. Then, serve, enjoy, and prepare to amaze your dinner guests!


  • This recipe reheats well, BUT, keep in mind the chips won't be as crunchy on top once it's been in the fridge then reheated. If you'd like, you can add more chips each time you serve it to make sure you get that crunch. 
  • Remember not to add your cheese or sour cream until after the heat is turned off. Adding the cheese while the heat is still on can make it stringy. The remaining heat in the roux will be enough to melt the cheese. You also don’t want to add the sour cream while the heat is still one because otherwise it could curdle. Yuck!
Keyword mac and cheese, mac of the month, sour cream and onion