Macaroni Monterey

Macaroni Monterey

  • 8 ounces elbow macaroni, cooked and drained
  • ½ pound Monterey Jack cheese, shredded
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup sour cream
  • ¼ cup butter
  • ½ cup bread crumbs
  • 2 tablespoons butter, melted

Preheat oven to 350º. Grease a 2-quart casserole dish. Combine macaroni, cheese, salt, pepper, sour cream, and ¼ cup butter. Pour mixture into casserole dish. Combine bread crumbs and butter, and sprinkle on top. Bake for 30 minutes or until bubbly. Yield: 4 servings.

Bountiful CookbookOrder a copy
To purchase Bountiful, email Carol Mann at, or visit the Inner Banks Artisans’ Center, located at 158 West Main Street in Washington.

Additional recipes from Bountiful that appeared originally with this one:
Carolina Crab Cakes
Rémoulade Sauce
Baked Cherry Tomatoes
Carolina Cups
Fresh Blueberry Pie

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