Oven Baked Cheese Macaroni

by V & V Supremo Foods, Inc.

4.63

25 Min

Servings

ingredients

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Ingredients

2 cups

elbow macaroni pasta

2 cups elbow macaroni pasta
15 oz.

Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®

15 oz. Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
2½ cups

Shredded Chihuahua® Brand Quesadilla Cheese or Oaxaca Cheese from V&V SUPREMO® - reserve ½ cup

2½ cups Shredded Chihuahua® Brand Quesadilla Cheese or Oaxaca Cheese from V&V SUPREMO® - reserve ½ cup
1 tsp.

ground mustard

1 tsp. ground mustard
½ tsp.

salt (divided)

½ tsp. salt (divided)
2 Tbsp.

plain panko bread crumbs

2 Tbsp. plain panko bread crumbs
2 Tbsp.

Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

2 Tbsp. Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

1

Preheat oven to 400°F. Spray 8-inch baking dish with cooking spray. Set aside.
2

Cook pasta with 1½ quarts of water and ¼ tsp. of salt. Cook al dente approximately 9 minutes. Drain and set aside.
3

Pour sour cream into a large saucepan and heat over medium heat for 1 minute. Add 2 cups of Chihuahua® cheese and mix until you have a creamy consistency and the cheese is completely melted. Stir in mustard, and salt. Add the macaroni into the cream mixture and fold until combined.
4

Transfer macaroni mixture to the buttered baking dish. Combine the rest of the Chihuahua® cheese along with the Cotija, and bread crumbs, Sprinkle evenly over macaroni and bake for 15 minutes.
5

Remove from oven and let cool for 5 minutes prior to serving. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

2 cups elbow macaroni pasta
15 oz. Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
2½ cups Shredded Chihuahua® Brand Quesadilla Cheese or Oaxaca Cheese from V&V SUPREMO® - reserve ½ cup
1 tsp. ground mustard
½ tsp. salt (divided)
2 Tbsp. plain panko bread crumbs
2 Tbsp. Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

DIRECTIONS:

1. Preheat oven to 400°F. Spray 8-inch baking dish with cooking spray. Set aside.
2. Cook pasta with 1½ quarts of water and ¼ tsp. of salt. Cook al dente approximately 9 minutes. Drain and set aside.
3. Pour sour cream into a large saucepan and heat over medium heat for 1 minute. Add 2 cups of Chihuahua® cheese and mix until you have a creamy consistency and the cheese is completely melted. Stir in mustard, and salt. Add the macaroni into the cream mixture and fold until combined.
4. Transfer macaroni mixture to the buttered baking dish. Combine the rest of the Chihuahua® cheese along with the Cotija, and bread crumbs, Sprinkle evenly over macaroni and bake for 15 minutes.
5. Remove from oven and let cool for 5 minutes prior to serving. Enjoy!

Oven Baked Cheese Macaroni

Notes: