Years ago I tried a recipe for Mac & Cheese that had cottage cheese in it! *Some of you may want to exit this blog now. DON’T!! Trust me the cottage cheese makes it Heavenly!* For the life of me I have NO IDEA where I “filed” that recipe away!! I do remember loving it though! So a few months back I was on the search again! I finally ran across one that sort of kind of fit my memory of it but, it wasn’t exactly right! With a little tweaking here and a little tweaking there…By George I think I’ve Got it!!! I made it a month or so ago when all of our kiddos were here and it was a HIT! I made it again last night but I didn’t take a picture for you because (a) I used bow tie pasta instead of elbow macaroni and (b) I didn’t have any crackers so it was simply “naked” mac & cheese! It would be sort of like me going out in public without makeup and someone wanting to take a picture of me! NOT HAPPENING!!!
Go give it a try! Its great left-over too!! Hey, I think I’ll go warm me up some!
Not your average Mac & Cheese
1 (8 oz.) package elbow macaroni
1 (8 oz.) package sharp cheddar cheese, shredded
1 (12 oz.) container small curd cottage cheese
1 (8 oz.) container sour cream
1/4 c. grated parmesan cheese
salt & pepper to taste
1/4 tsp. dry mustard
1 sleeve Ritz crackers (crushed)
1/4 c. butter, melted
1. Preheat oven to 350°. Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2. Spray a 9x13 pan with Pam. Stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt & pepper, and dry mustard. Pour into pan. In a small bowl, mix together crushed crackers and melted butter, stir. Sprinkle crackers over macaroni mixture.
3. Bake 30 to 35 minutes, or until top is golden.