Crispy and brown on top...
...rich 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.