Gooey Mac and Cheese Recipe


Nutrition

Cal/Serving: 501
Daily Value: 25%
Servings: 8

Low-Carb
Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat34g52%
Saturated21g106%
Trans0g0%
Carbs25g8%
Fiber1g4%
Sugars3g0%
Protein23g47%
Cholesterol100mg33%
Sodium793mg33%
Calcium567mg57%
Magnesium41mg10%
Potassium200mg6%
Iron1mg6%
Zinc3mg19%
Phosphorus466mg67%
Vitamin A1056IU21%
Vitamin C0mg0%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg22%
Niacin (B3)1mg4%
Vitamin B60mg6%
Folic Acid (B9)24µg6%
Vitamin B121µg13%
Vitamin D1µg0%
Vitamin E0mg2%
Vitamin K3µg4%
Fatty acids, total monounsaturated9g0%
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

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

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