Sunday, August 3, 2014

Baked Macaroni and Cheese

Baked Macaroni and Cheese
Truman Simons

12 ounce elbow macaroni (about 3 cups)
1 1/2 cups sharp cheddar cheese, shredded
1 1/2 cups swiss cheese, shredded
1 cup cottage cheese
1 cup sour cream
1/2 cup milk
3 tablespoons butter, melted
1 egg

1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon mustard powder

Kielbasa sausage/ bacon (optional)

Preheat oven to 350 degrees.  Grease a 9x13 pan, set aside.

Cook macaroni according to al dante directions on the package.

Pulse cottage cheese, sour cream and milk in a food processor until smooth.  Combine all ingredients.   Put in 9x13 greased pan.  If you add the optional sausage or bacon make sure you cook it first.

Bake for 40 minutes covered.  Bake uncovered for the last 5 minutes until cheese on top is brown and bubbly. 

* Optional brad crumb topping:
1/3 cup bread cubs
1 tablespoon melded butter
1/4 teaspoon paprika

Sprinkle over noodles before baking

* This meal freezes well.

{Click HERE for recipe link}.