TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 8 servings


  • 2 cups uncooked rotini pasta
  • 4 tablespoons (1/2 stick) butter, cut into pieces
  • 1 cup grated Monterey Jack cheese
  • 1-1/4 cups sharp shredded cheddar cheese
  • 1/4 cup goat cheese crumbles
  • 1/2 cup sour cream
  • 1/2 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 bread crumbs


  1. Boil the pasta in a 2-quart saucepan in plenty of water until tender, about 7-9 minutes. Drain.
  2. In a medium saucepan, mix butter and cheeses (reserve 1/4 cup of the cheddar). Stir until the cheeses melt.
  3. Add the sour cream, salt, milk, mustard, garlic powder and pepper to the butter/cheese mixture and stir well. Then add drained pasta and mix well.
  4. Pour into a baking dish coated with non-stick spray. Sprinkle with remaining cheddar cheese and breadcrumbs.
  5. Bake, uncovered at 350° for 35-40 minutes or until golden brown and bubbly. Yield: 8 servings.
Originally published as Taylor Hicks' Gooey Mac and Cheese in Taste of Home Special Interest Publications 2013

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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csking111 User ID: 5085006 128017
Reviewed Sep. 27, 2013

"The goat cheese and breadcrumb topping are awesome!"

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