Macaroni and Cheese Please!

I've been trying to find so many new recipes lately that I've kind of neglected some of my old favorites. This recipe actually has somewhat of a history with me. I cooked this for my husband on our 1 year dating anniversary back in August of 2002 and it was the first thing I had ever cooked for him. He loved it! I probably made it once or twice again after that, including once for Annabel (my dinner party partner), but soon moved on to newer and more exciting endeavors.

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

Ingredients...

• 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

Directions...

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.