Monday, October 5, 2009

Macaroni and Cheese

This recipe will feed a crowd. The pan in the picture is larger than a 13x9 baking dish, to give you an idea of how much it makes. Halve the recipe if you don't want lots of leftovers when feeding a small family. Use lowfat or fat free ingredients if that makes you feel better.


16 0z. elbow macaroni
16 oz. shredded sharp cheddar cheese
24 oz. cottage cheese
16 oz. sour cream
1/2 cup grated Parmesan cheese
1/2 cup milk
hot sauce
salt and pepper, to taste

Cook macaroni according to package directions. Drain.

Preheat oven to 350 degrees. In a large bowl combine cheddar, cottage cheese, sour cream, Parmesan, milk, a dash or two of hot sauce, and salt and pepper. Fold in macaroni. Pour into large baking dish (this will barely fit into a 13x9) and bake for 35 minutes or until hot and bubbly.

I highly recommend the hot sauce. I'm not asking you to make it spicy, just give it a little kick. It brings out the flavor of the cheeses. But know your hot sauce! If it's super strong, just put a little in.

1 comment:

Dave & Heather said...

THE BEST! I'm actually making it right now....except I ran out of cheddar so I'm going with half colby/monterey jack. Hope it tastes just as good - if not better!
And I like to add smashed Ritz crackers on top for a little crunch.

You need to post Cindy's recipe for those mashed potatoes she made that one year we all had thanksgiving or whatever together. The ones that are guaranteed to take 5 years off your life. SO GOOD!