Gooey Mac and Cheese

Taste of Home


  • 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 Cup  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

This homey treat comes from Taylor Hicks’ own kitchen! 


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.

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