Mac 'N Cheese

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

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
Directions
Watch how to make this recipe.
  • 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.


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    Recipe courtesy of Robert Irvine