Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Sour Cream-and-Onion Mac and Cheese
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- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 965
- Total Fat
- 64 g
- Saturated Fat
- 35 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 35 g
- Cholesterol
- 173 mg
- Sodium
- 726 mg
The irresistible flavor of sour cream-and-onion potato chips inspired this tangy twist on a comfort favorite. We gave a super-creamy mixture of three cheeses a boost by folding in a generous amount of sour cream and minced chives. Curly cavatappi pasta holds the sauce beautifully, and a topping of crushed potato chips ensures every bite gets irresistible crunch and flavor. Feel free to swap in any short pasta for cavatappi — whatever shape you use, be sure to undercook it by a few minutes before adding to the sauce.
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 965
- Total Fat
- 64 g
- Saturated Fat
- 35 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 35 g
- Cholesterol
- 173 mg
- Sodium
- 726 mg
Ingredients
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Directions
- Position a rack in the center of the oven and preheat to 425 degrees F. Grease a 9-by-13-inch baking dish with 2 tablespoons butter and set aside.
- Bring a large pot of salted water to a boil. Add the cavatappi and cook 2 minutes less than the package directions for al dente. Drain and set aside.
- Melt the remaining 4 tablespoons butter in a medium Dutch oven over medium heat. Stir in the flour, cayenne and dried onion with a wooden spoon until smooth. Whisk in the milk and heavy cream, then continue to cook, stirring frequently, until the sauce is bubbling and thickened, 2 to 3 minutes.
- Remove the pot from the heat, then whisk in 1 cup each of the cheddar, Gruyère and Monterey Jack cheeses. Whisk until melted and the sauce is smooth. Whisk in 1 teaspoon salt.
- Add the cavatappi and reserved 1 cup each cheddar, Gruyère and Monterey Jack cheeses. Add the sour cream and chives to the pot and fold together with a silicone spatula to combine. (It will look very wet, but the pasta will suck up sauce as it bakes.) Season to taste with salt and pepper if needed. Pour into the prepared baking dish and sprinkle evenly with the crushed chips.
- Bake until the cheese is bubbly and the chips are lightly browned and crispy, 8 to 10 minutes. Remove from the oven and let cool for 10 minutes. Garnish with chives and serve.
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