Lynnda's Storyto hold in moisture to cook the pasta, cover he mac 'n cheese with foil for the first 45 minutes of baking, stirring every 15 minutes or so to cook evenly. source unknown
4 cups whole milk
1 cup sour cream
1 tbsp. dijon mustard
2 tsp. worcestershire sauce
2 tsp. kosher salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
8 oz. shredded sharp cheddar
8 oz. shredded white american cheese
1 lb. dry elbow macaroni
2 cups shredded carrot
1 cup diced celery
1/2 cup sliced scallions
1/4 cup shredded parmesan
scallion greens, optional
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1Preheat oven to 375. Coat a 9 x 13 inch baking dish with nonstick spray.
2For sauce, whisk together milk, sour cream, Dijon, Worcestershire, salt, black pepper and cayenne pepper.
3For mac 'n cheese, mix cheddar and American cheese; reserve 2 cups. In prepared dish, layer half the macaroni, then top with half the carrot, celery, scallions and cheese mixture. Repeat layering. Pour sauce over casserole, cover with foil and bake, stirring every 15 minutes, til bubbly and pasta is al dente, about 45 minutes.
4Remove foil and sprinkle Parmesan and reserved cheddar and American cheese mixture over top of casserole. Return casserole to oven and bake til cheese melts, about 10 minutes. Remove from oven and let sit 5 minutes. Garnish casserole with scallion greens if desired. Serves 8
About this Recipe
sherry monfils smonfils - Aug 31, 2013
This sounds so delish and so easy and cheesy...yumm!