oh hey y'all!
As promised from yesterday's post (found right here!) this is my recipe for awesome mac and cheese!
Mac and cheese is a staple in my house. At any given time you can find in our pantry a costco size box of instant mac and cheese, we are not really brand snobs either - we truly appreciate those tiny elbow noodles in either a powdered cheese sauce or one that you squeeze right out of a silver package.
Since this was a special occasion and I secretly have been craving this version of mac and cheese I whipped up this little ditty on Friday night, stuck it in the fridge and baked it on Saturday! It was a hit!
I am giving y'all the regular recipe which makes enough for 8-10 servings. Now I doubled the recipe since we were feeding 8 people and when you eat something like this, lets just be honest....no one just eats one serving.
Here is what you will need:
7 ounces of dry elbow macaroni
2 cups of cottage cheese (that's right folks!)
1 cup of sour cream
1 egg, beaten slightly
salt and pepper to taste
8 ounces of sharp cheddar
sprinkle of paprika
Here's what to do:
Cook the noodles per box instructions, I normally leave them slightly al-dente since they have to bake. Drain, cool and put into a mixing bowl.
Combine the cottage cheese, egg, salt, pepper, and sour cream with the noodles - give it a good mix then add in the cheese. (it is just easier that way!)
Spray your casserole dish with some non stick cooking spray and dump this bowl of happiness right on in! Sprinkle a little paprika over the top and you are done! Either bake right away at 350 degrees for about 45 minutes or cover and refrigerate.
|I normally sprinkle with paprika right before I bake!|
Well, there you have it - super easy and super yum mac and cheese. Warning....if you choose to double the recipe, be prepared for left overs!