Hot water (use 1 1/2 c for Velveeta Shells & Cheese)
1/2 Teelöffel
Dry mustard (opt)
1/2 Tasse
Sour cream (use 1/3 c for Velveeta Shells & Cheese)
die Zubereitung:
Heat oven to 375'F. Mix water and mustard in 1 1/2 quart casserole dish. Whisk in Cheese Sauce from Pouch. Stir in dry Pasta; cover with tight-fitting lid. Bake 30 minutes. Uncover. Stir in sour cream. Continue baking, uncovered, 10 minutes. Let stand 5 minutes before serving. Makes 6 servings.
Stir-In Ideas: Reduce water to 2 cups (reduce water to 1 1/4 cups for Velveeta Shells & Cheese). Add 1 cup chopped cooked broccoli and 1 cup chopped ham Or 1 cup cooked peas and 1 cup chopped cooked chicken when stirring in sour cream. Continue as directed above.
melted margarine after stirring in sour cream. Continue as directed above. Substitute lowfat Or nonfat sour cream for regular sour cream.
