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 chezchigoe@yahoo.com, 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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