People USA – August 05, 2019

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‘IT GETS 5-STAR RATINGS

FROM KIDS AND SPOUSES,’

SAYS THE BLOGGER AND

AUTHOR OF THE PRAIRIE

HOMESTEAD COOKBOOK

JILL WINGER

One-Pot

Macaroni

& Cheese

16 oz. uncooked mini shells pasta

(^1) ⁄ 4 cup unsalted butter
3 ⁄ 4 cup whole milk
3 ⁄ 4 cup sour cream
11 ⁄ 4 tsp. fine sea salt
1 tsp. Dijon mustard
1 tsp. paprika
1 ⁄ 2 tsp. chili powder
1 ⁄ 4 tsp. black pepper
8 oz. cheddar cheese, shredded
(about 2 cups)

1. Cook pasta in boiling salted water in
   a large saucepan according to package

directions for al dente (tender but firm).

Remove pasta from saucepan, and drain.

2. Add butter and milk to saucepan. Cook
   over low heat, stirring occasionally, until
   butter is melted and milk is warm, about
   3 minutes. Return pasta to pan; stir in sour
   cream, salt, mustard, paprika, chili powder
   and pepper.


3. Add cheese, a handful at a time,
   and cook, stirring after each addition,
   until all cheese is melted and smooth.
   Serves: 4
   Active time: 10 minutes
   Total time: 15 minutes

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90 August 5, 2019 PEOPLE By Ana Calderone

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