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Mac 'n' Cheese

bettyskitchen's picture
Ingredients
  Elbow macaroni 8 Ounce, uncooked
  Cottage cheese 2 Cup (32 tbs) (Small Curd)
  Sour cream 8 Ounce
  Egg 1 , well beaten
  Salt 3⁄4 Teaspoon (Adjust Quantity As Per Taste)
  Ground black pepper 1 Dash
  Shredded sharp cheddar cheese 2 Cup (32 tbs)
  Cooking oil spray 1 (For Baking Dish)
  Paprika To Taste (For Topping)
Directions

Cook 8-oz. macaroni, according to package instructions. (I added 1 teaspoon salt to the boiling water.) Drain macaroni when done. In the meantime, combine 2 cups cottage cheese, an 8-oz. carton sour cream, 1 well-beaten egg, ½ to ¾ teaspoon salt, a dash of black pepper, and 2 cups shredded sharp Cheddar cheese in a large bowl. Add cooked and drained macaroni to cheese sauce and stir mixture until well-combined. Spoon macaroni mixture into a 9-inch by 12-inch by 2-inch baking dish, which has been sprayed with cooking oil spray. Sprinkle with paprika, if desired. Bake at 350 for 35 to 45 minutes, or until bubbly and beginning to brown. Serve immediately! Yum! I hope you enjoy this recipe! --Betty

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
6
If you have always wanted to make gooey, delicious macaroni and cheese at home just like the restaurant, here's your chance to learn. Betty's version of this America's favorite is comforting and cheesier and is a completely worthy way to master the dish. So what are you waiting for. Stream the video recipe and get mastering this dish.

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