Gooey Mac and Cheese Recipe


Nutrition

Cal/Serving: 374
Daily Value: 19%
Servings: 8

Sugar-Conscious, Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat24g36%
Saturated15g73%
Trans0g0%
Carbs25g8%
Fiber1g4%
Sugars3g0%
Protein16g31%
Cholesterol67mg22%
Sodium597mg25%
Calcium340mg34%
Magnesium32mg8%
Potassium169mg5%
Iron1mg5%
Zinc2mg12%
Vitamin A741IU15%
Vitamin C0mg0%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg16%
Niacin (B3)1mg4%
Vitamin B60mg5%
Folic Acid (B9)19µg5%
Vitamin B121µg9%
Vitamin D1µg0%
Vitamin E0mg2%
Vitamin K2µg3%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Taste of Home

This homey treat comes from Taylor Hicks’ own kitchen! 

5
Ratings8

INGREDIENTS

  • 2 cups uncooked rotini pasta (the swirls hold the sauce better than regular macaroni)
  • 4 tablespoons (1/2 stick) butter, cut into pieces
  • 1 cup grated Monterey Jack cheese
  • 1 1/4 cups grated sharp Cheddar cheese
  • 1/4 cup goat cheese crumbles
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup seasoned breadcrumbs

DIRECTIONS

Boil the macaroni in a 2-quart saucepan in plenty of water until tender, about 7-9 minutes. Drain. In a medium saucepan, mix butter and cheeses (reserve 1/4 cup of the Cheddar). Stir until the cheeses melt. Add the sour cream, salt, milk, mustard, garlic powder, and pepper to the butter/cheese mixture and stir well. Then add drained macaroni and mix well. Pour into a baking dish coated with nonstick spray. Sprinkle with remaining Cheddar cheese and breadcrumbs. Bake, uncovered at 350 degrees for 35-40 minutes or until golden brown and bubbly.

Recipe Details

Recipe courtesy of Taylor Hicks and Taste of Home.

Servings: 8
Total time: 55 minutes

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1 Comments

tdm-35-icon.png

Idiots! That is not rotini pasta. Have you ever seen cavatappi?

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