Monday, February 25, 2013

Easy Mac 'N Cheese

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


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.

By Robin Miller at Food Network

1 comment:

  1. Yep, seems OK. Try adding half a cup of diced onion as well one time.  ◕‿◕