Before you bake this, the rich mix of sauce and pasta may appear soupy. But don't be alarmed because the macaroni will soak up much of the sauce and give you a perfectly creamy yet easy-to-cut dish.
- Portion size 12 servings
- Credits : Canadian Living Magazine: February 2007
MethodIn large pot of boiling salted water, cook macaroni until tender but firm, about 8 minutes. Drain.
Meanwhile, in large heavy saucepan, melt butter over medium heat; add flour and cook, stirring, for 2 minutes. Gradually whisk in cream; simmer, whisking, until thickened, 8 minutes.
Add cheese, mustard, salt, pepper, and nutmeg; stir until cheese is melted. Stir in sour cream then macaroni; spread in 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up 24 hours. Add 10 minutes to baking time.)
Topping: In bowl, toss together bread crumbs, cheese and butter; sprinkle over macaroni. Bake in 350°F (180°C) oven until golden and bubbly, about 40 minutes.
Nutritional facts Per each of 12 servings: about
- Sodium 682 mg
- Protein 18 g
- Calories 521.0
- Total fat 33 g
- Cholesterol 101 mg
- Saturated fat 20 g
- Total carbohydrate 38 g
- Iron 11.0
- Folate 31.0
- Calcium 37.0
- Vitamin A 27.0
- Vitamin C 2.0