1¾ cup dry elbow macaroni, cooked & cooled
⅓ cup red onion
1 tbsp unsalted butter
1 tsp dry mustard
1 tsp salt
⅛ tsp ground black pepper
⅛ tsp cayenne pepper
3 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
4 tbsp unsalted butter, melted
½ cup sour cream
2½ tbsp heavy cream
2½ tbsp milk
3 tbsp white wine
In a non-stick pan over medium heat. Sauté onion in 1 Tbs. butter. Add mustard, salt, peppers. Set aside.
Combine cheeses (save 1 C. cheddar for top), melted butter, sour cream, cream, & milk in a large bowl.
Mix in elbows, onion, spice mixture and wine. Pour into greased casserole dish.
Sprinkle with reserved 1 C. cheddar. Bake at 350° for 35 minutes.
Let cool for 5-10 minutes before serving.
Sugar: 3g
:
Calcium: 547mg
Calories: 594kcal
Carbohydrates: 34g
Cholesterol: 119mg
Fat: 40g
Fiber: 1g
Iron: 1mg
Potassium: 209mg
Protein: 25g
Saturated Fat: 24g
Sodium: 880mg
Vitamin A: 1225IU
Vitamin C: 1mg
