TOTAL TIME: Prep: 10 min. Cook: 15 min.
MAKES: 8 servings


  • 12 oz uncooked macaroni, elbow-type
  • 1 Tbsp Dijon mustard
  • 1/4 tsp table salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 2 Tbsp dried plain breadcrumbs
  • 2 Tbsp grated Parmesan cheese
  • 1/2 cup(s) sour cream
  • 12 oz evaporated whole milk
  • 8 serving(s) Kroger sharp shredded cheese


  1. • Preheat oven to 350ºF. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg. Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish. Combine bread crumbs and Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving. Yield: serves 8

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