Skip to navigation.

Mom's Mac

Makes 10 to 12 servings.


1 lb. large elbow macaroni

1/2 cup Real California butter, cut into 6 to 8 pieces

3 tbsp. all-purpose flour

1 1/2 cups Real California milk

8 oz. Real California sour cream

1 cup bacon bits, or more to taste (optional)

1 tsp. garlic salt

2 lb. shredded Real California mozzarella cheese, divided

1 lb. shredded Real California Cheddar cheese, divided

Salt and pepper


Preheat an oven to 350°F

Meanwhile, in a large saucepan or small stockpot, cook the macaroni according to package directions. Drain, return to the pot, and add the butter, stirring until it melts. Add the flour and stir to thoroughly combine, then stir in the milk and sour cream. Stir in the bacon bits, garlic salt, and about 3/4 of both of the cheeses. Add salt, pepper, and more bacon bits to taste.

Transfer the mixture to a 4 1/2- to 5-qt. baking dish and bake until lightly browned and bubbly, about 30 to 40 minutes. Increase the oven to 400°F, sprinkle the remaining 1/4 of the cheeses on top, and continue to bake until golden brown, 12 to 15 minutes.

By Melissa W. from Los Angeles, CA

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,