Taylor Hicks' Gooey Mac and Cheese

Taylor Hicks' Gooey Mac and Cheese


  • 2 cups uncooked rotini pasta
  • 4 tablespoons (½ stick) butter, cut into pieces
  • 1 cup grated Monterey Jack cheese
  • 1-¼ cups sharp shredded cheddar cheese
  • ¼ cup goat cheese crumbles
  • ½ cup Daisy Brand® Sour Cream
  • ½ teaspoon salt
  • 1 cup whole milk
  • ½ teaspoon dry mustard
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ cup seasoned bread crumbs


  1. Boil the pasta in a 2-quart saucepan in plenty of w ater until tender, about 7-9 minutes.
  2. Drain.
  3. In a medium saucepan, mix butter and cheeses (reserve ¼ cup of the cheddar).
  4. Stir until the cheeses melt.
  5. Add the sour cream, salt, milk, mustard, garlic powder and pepper to the butter/cheese mixture and stir well.
  6. Then add drained pasta and mix well.
  7. Pour into a baking dish coated with non-stick spray.
  8. Sprinkle with remaining cheddar cheese and breadcrumbs.
  9. Bake, uncovered at 350° for 35-40 minutes or until golden brown and bubbly.

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