Directions:
- Whisk water, cheese sauce from pouch and pepper in 1 1/2-quart casserole.
- Stir in dry pasta and 1 cup of the cheddar cheese; cover with lid.
- Bake at 375* for 30 minutes. Uncover; stir in sour cream.
- In a small bowl, mix remaining 1/2 cup cheddar cheese, crackers, and melted butter.
- Sprinkle evenly over casserole. Bake an additional 10 minutes, uncovered.
- Let stand 5 minutes before serving.
- Note: I usually serve this as a main dish by adding a handful or two of slightly defrosted frozen peas and a drained can of tuna (along with the sour cream in step 3).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.49 Kcal (877 kJ) | ||
| Calories from fat | 171.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.1g | 29% | |
|---|---|---|---|
| Cholesterol | 48.76mg | 16% | |
| Sodium | 224.06mg | 9% | |
| Potassium | 115.3mg | 2% | |
| Total Carbs | 7.77g | 3% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 9.2g | 18% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 269.5mg | 27% | |
| Amount Per 100 g | |||
| Calories | 125.09 Kcal (524 kJ) | ||
| Calories from fat | 102.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.4g | 29% | |
|---|---|---|---|
| Cholesterol | 29.11mg | 16% | |
| Sodium | 133.79mg | 9% | |
| Potassium | 68.85mg | 2% | |
| Total Carbs | 4.64g | 3% | |
| Sugars | 0.33g | 2% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 5.49g | 18% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.3mg | 3% | |
| Calcium | 160.9mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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