Mac 'n' Cheese
This silky dish is made with four flavorful cheeses: Gouda, Gruyère, American, and cream cheese. Then it's topped with buttery herbed bread crumbs for a little crisp and crunch.
Servings and Ingredients
|3 c. uncooked cellentani pasta|
|1 ½ c. Hy-Vee half-and-half|
|12 oz. American cheese, shredded (3 c.)|
|6 oz. smoked Gouda cheese, shredded (1 1/2 c.)|
|6 oz. Gruyère, cheese, shredded (1 1/2 c.)|
|6 oz. Hy-Vee cream cheese, cubed|
|6 Hy-Vee large eggs, lightly beaten|
|¾ c. Hy-Vee sour cream|
|7 tbsp. Hy-Vee butter, melted, divided|
|1 tsp. Hy-Vee salt|
|½ tsp. Hy-Vee black pepper|
|1 c. Hy-Vee panko bread crumbs|
|1 tbsp. chopped fresh parsley|
- Preheat oven to 350 degrees. Grease a 3-quart baking dish; set aside.
- Cook pasta according to package directions just until al dente; drain. Immediately return pasta to saucepan. Stir in half-and-half and cheeses. Cook on low heat until cheese is melted.
- In a medium bowl, whisk together eggs and sour cream until smooth. Add 6 tablespoons melted butter, salt and pepper. Stir mixture into pasta mixture in pan. Spread mixture in prepared dish. Bake, uncovered, for 30 minutes.
- In a small bowl, combine remaining 1 tablespoon butter, panko and parsley. Sprinkle crumb mixture over pasta and bake 15 to 20 minutes more or until golden brown and bubbly. Cool for 10 minutes before serving.
400 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 155mg
- Sodium: 740mg
- Total Carbohydrates: 19g
- Protein: 16g
Vitamin A 25%
Vitamin C 0%
Hy-Vee Seasons Fall 2014.