Monday, September 21, 2015

Macaroni and Cheese Deluxe...

Crispy and brown on top... and creamy inside.

1 8oz pkg elbow macaroni
2 cups cream style cottage cheese (small curd)
1 cup sour cream
1 egg (beaten)
1 tsp salt
Dash of cracked black pepper
¾ cup Velveeta grated or cut in smallish cubes
1 ½  cups shredded cheddar cheese (divide: 1 cup and reserve ½ cup for top)

Cook macaroni as directed on package.  While it is cooking place all remaining ingredients in a large bowl (but reserve ½ cup of the shredded cheddar for top), and stir just till blended.  Drain the macaroni and then stir it into other ingredients.  Turn all into a greased casserole.  Top with remaining ½ cup of shredded cheddar cheese, and bake at 350° F for 45 min.

This is a recipe my mother used to make.  I've been making it for as long as I can remember, and it is a family favorite.