Pasta w/ Cream Cheese & Sour Cream
This Cajun-inspired three cheese pasta consists of cheddar cheddar, cream cheese, sour cream, shallots, lemons, Worcestershire sauce, dijon, nutmeg, and smoked paprika with rigatoni. It can be easily turned into macaroni and cheese by baking at 350 degrees for 45 minutes. Although I opted to go the simpler route and simply use the cheese dip as a pasta sauce. Either way, pasta is an absolutely delicious way to mix and match flavor profiles to fit your own personal tastes!
Equipment
- Large Pot
- Cheese Grater
- Saucepan
Ingredients
- 1/2 lbs. rigatoni or pasta of choice (1/2 package)
- 10 oz. cheddar cheese (~1 ½ c.)
- 8 oz. cream cheese (1 package)
- 1 c. sour cream
- 1/2 shallot minced
- 2 tsp. lemon juice
- 2 tsp. Worcestershire sauce
- 2 tsp. dijon mustard
- dash nutmeg
- dash smoked paprika
- dash salt
- dash pepper
Instructions
Cook Pasta
- Add about 4 inches of water to a large pot and bring to a boil over high heat.
- Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.
- Remove the pasta from the water and set aside.You may want to stir it occasionally to keep the noodles from sticking together.
Sauce
- Add all of the ingredients to a saucepan and simmer on medium-low for about 20 minutes, or until the sauce has thickened enough to serve. Stir constantly.
Serve
- Add rigatoni to the sauce and stir until combined.
Tips, Tricks, & Notes
- This is a great recipe to turn into a macaroni and cheese. I didn't want to wait that long today! So, I didn't bother. But you could easily lightly oil a large baking dish, pour the mixture inside, grate a little bit of extra cheese on top, and then cook at 350 degrees Fahrenheit for 30-40 minutes, or until the top begins to brown. And voila! A little bit more time and you have fondue macaroni and cheese.