Mrs. Austin's Macaroni and Cheese
Featured Pinch Tips Video
- 7-8 oz
- elbow macaroni, uncooked
- 2 c
- small curd cottage cheese
- 1 c
- sour cream
- egg, beaten
- 3/4 tsp
- 8 oz
- sharp cheddar cheese, shredded
1Cook the elbow macaroni according to package directions for al dente, keeping in mind that it will cook further in the oven.
2While the pasta is cooking, combine the cottage cheese, sour cream, egg, salt, and cheddar cheese (reserving some for the top of the dish at the end). I usually make this recipe using fat-free cottage cheese, reduced fat sour cream, and egg beaters.
3Drain the cooked pasta, return it to the pot, and stir the cheese mixture into the pasta, combining everything thoroughly.
4Transfer the macaroni and cheese mixture into a casserole dish or an oven-proof dutch oven (or camp-style dutch oven if you're cooking outdoors). Be sure to leave some space for the mac and cheese to expand as it cooks. Sprinkle extra cheddar cheese on top and bake, uncovered, at 350 degrees for about 35 minutes. (See my comment above for outdoor cooking directions.) When the top is golden brown and the sauce is bubbling around the pasta, it is ready to enjoy!