Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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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

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Rosemary and Goat Cheese Strata

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

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Macaroni Monterey

For a twist on traditional macaroni and cheese, try this recipe from the Bountiful cookbook that uses Monterey Jack cheese.

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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.

 

 

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This story was published on May 01, 2013

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.