Food Network: Mac 'N Cheese

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Mac 'N Cheese
Copyright, 2005, Robin Miller, All Rights Reserved

Ingredients
1 pound uncooked elbow macaroni
1/2 cup low-fat or fat-free sour cream
12-ounce can evaporated skim milk
4 ounces grated sharp Cheddar (about 1/2 cup)
4 ounces grated Monterey Jack (about 1/2 cup)
2 tablespoons Dijon mustard
1/8 teaspoon ground nutmeg
1 to 2 drops hot sauce, optional
Ground black pepper and salt
1/4 cup plain dry bread crumbs
1/4 cup grated Parmesan

Instructions
Cook pasta according to package directions. Drain and
transfer to a large bowl. While pasta is still hot, stir in sour cream and set
aside.
Scald milk by heating in a small saucepan over medium heat until tiny bubbles just
appear around the edges.
Add Cheddar and Monterey cheeses, mustard, nutmeg, hot sauce, pepper and salt to
scalded milk. Simmer until cheese melts, stirring constantly.

Fold cheese mixture into pasta and transfer mixture to a serving platter.
Combine bread crumbs and Parmesan in a skillet over medium heat. Toast 1 to 2
minutes, until golden brown. Sprinkle mixture over macaroni and cheese and
serve.