Macaroni and Cheese Deluxe
Some RL people have been bugging me for this one, So I finally got around to updating it. anyhow, here it is.
Macaroni and Cheese Deluxe
16 oz. package elbow macaroni OR small shell pasta OR other small pasta product
4 cups cream style cottage cheese, small curd – lowfat OK
16 oz sour cream – lowfat OK
3 eggs
24 oz shredded cheddar cheese OR sharp cheddar cheese, divided into 16 oz and 8 oz
1 teaspoon salt OR 1 rounded teaspoon garlic salt
½ teaspoon paprika, plus extra for topping
½ teaspoon ground mustard seed
½ teaspoon pepper
Preheat oven to 350 degrees.
Grease a 3 - quart casserole dish (or larger), either using stick butter or margarine, or a nonstick cooking spray.
Cook pasta according to package directions; drain. Rinse pasta and let drain again; set aside.
Beat eggs and spices in a large mixing bowl. Add the sour cream and cottage cheese, and stir until blended well. Add the 16 oz. cheddar cheese, and stir until blended. Add pasta, and stir until blended again.
Spoon mixture into greased casserole dish, and top with remaining cheddar cheese (8 oz). Top with additional paprika if desired.
Bake to an internal temperature of 160 degrees, usually around 30-45 minutes. Cheese will melt and the mixture will bubble around the edges. Starting temperature of casserole and shape of pan will affect cooking time.
For a milder dish, paprika may be omitted. For a spicier dish, cayenne pepper or chili powder may be substituted, but do not top with cayenne pepper or chili powder.
When making half a recipe, one egg is sufficient.
Louneita Stubbs
Alterations by Martha and Paul Scheiblich
Some RL people have been bugging me for this one, So I finally got around to updating it. anyhow, here it is.
Macaroni and Cheese Deluxe
16 oz. package elbow macaroni OR small shell pasta OR other small pasta product
4 cups cream style cottage cheese, small curd – lowfat OK
16 oz sour cream – lowfat OK
3 eggs
24 oz shredded cheddar cheese OR sharp cheddar cheese, divided into 16 oz and 8 oz
1 teaspoon salt OR 1 rounded teaspoon garlic salt
½ teaspoon paprika, plus extra for topping
½ teaspoon ground mustard seed
½ teaspoon pepper
Preheat oven to 350 degrees.
Grease a 3 - quart casserole dish (or larger), either using stick butter or margarine, or a nonstick cooking spray.
Cook pasta according to package directions; drain. Rinse pasta and let drain again; set aside.
Beat eggs and spices in a large mixing bowl. Add the sour cream and cottage cheese, and stir until blended well. Add the 16 oz. cheddar cheese, and stir until blended. Add pasta, and stir until blended again.
Spoon mixture into greased casserole dish, and top with remaining cheddar cheese (8 oz). Top with additional paprika if desired.
Bake to an internal temperature of 160 degrees, usually around 30-45 minutes. Cheese will melt and the mixture will bubble around the edges. Starting temperature of casserole and shape of pan will affect cooking time.
For a milder dish, paprika may be omitted. For a spicier dish, cayenne pepper or chili powder may be substituted, but do not top with cayenne pepper or chili powder.
When making half a recipe, one egg is sufficient.
Louneita Stubbs
Alterations by Martha and Paul Scheiblich
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