Well, when Annabel and I were planning our menu for this week's dinner she insisted on this dish, claiming that it's her favorite macaroni and cheese and she needed to have it. I resisted at first, thinking I wanted to try something new, but saw the desperation in her eyes and knew she had to have it. Honestly - she was so right. As we were eating it I realized that this is really the best baked macaroni and cheese EVER and I don't know how I could ever forsake it. It's creamy, tangy, delicious, and SUPER easy to make. Luckily I doubled it so I can enjoy it again for lunch today!
Chuck's Favorite Mac and Cheese
Recipe courtesy All Recipes
- 8 oz elbow macaroni
- 8 oz shredded sharp cheddar cheese
- 8 oz sour cream **I used light
- 12 oz small curd cottage cheese **I used light
- 1/4 cup parmesan cheese
- salt and pepper to taste
- 1/4 cup butter
- 1 cup bread crumbs **I used less, just eyeballed it
Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden.