Deluxe Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is yet another recipe from a TOH cookbook, although I have been making it so long that now I have a handwritten copy and am not sure what was original to the recipe and what I have added. I like this kind of mac and cheese with the almost curdled look as opposed to the velveeta kind but really I would eat just about any mac and cheese offered me, I love it that much. Ingredients:
2 cups small curd cottage cheese |
1 cup sour cream |
1 egg, lightly beaten |
3/4 teaspoon salt |
1 dash garlic salt |
1 dash pepper |
2 cups shredded sharp cheddar cheese |
1 (7 ounce) package elbow macaroni, cooked and drained |
Directions:
1. In a large mixing bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add Cheddar cheese, mix well. Add cooked and drained macaroni and stir until coated.
2. Transfer mixture to a well greased casserole dish.
3. Bake uncovered at 350 degrees for 25 to 30 minutes.
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