This week was a more "classic" mac and cheese, yet still unique.
Chuck's Favorite Mac and Cheese
Courtesy of: allrecipes.com
1 (8oz) package of elbow macaroni
8 oz of shredded sharp cheddar cheese
12 oz container of small curd cottage cheese
8 oz sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1/4 cup dry bread crumbs
1/4 cup butter, melted
1/2 cup milk
Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil and pasta, and cook until done; drain.
In 9 x 13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, milk, sour cream, Parmesan cheese, salt and pepper. In a small bowel, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden.
This was a very good mac and cheese. I wont lie...I felt my arteries harden a bit while making this. And worked out while cooking it. But it was worth it. I really was expecting it to be a heavy mac and cheese. It wasn't it was light and creamy. The cottage cheese is what drew me to the recipe in the first place and it was a very nice touch to the meal.
Do you grate your own cheese? I am really beginning to think that cheese that I have grated tastes better than the stuff out of a bag. I do get the stuff in a bag out of laziness some times. But I really do like doing it myself. Also it saves money!
On a side note, my apartment is so dark at night and the lighting is horrible. I have to figure out something so that I can give you some better pictures.