INGREDIENTS
“8 oz macaroni You can use any little pasta you like. I personally like using medium sized shells, because they catch the cheese really well. Be sure to not overcook the noodles!”
1 cup sour cream
3/4 t salt
3-4 cups sharp shredded cheddar cheese. 2 cups go in the mixture, and at least one gets sprinkled
on top.
2 cups small curd cottage cheese
1 egg slightly beaten
1/2 pound of bacon, diced and cooked
Dashes of pepper, Tabasco Sauce and paprika to your taste
INSTRUCTIONS
1. Preheat oven to 350. Combine everything into a big bowl— even the grease from the bacon (gasp!)— and mix well. Spread the mixture out evenly in a greased 9×13 casserole dish, and sprinkle as much cheese as you want on top. Bake it for 45 minutes or so. You’ll know it’s done when it’s bubbly and the cheese is starting to brown on top.
2. This recipe lends itself really well to your own interpretations and add ins. For instance, I just started using bacon, and have also found that tomatoes work really well. I like to serve it with Chipotle Tabasco Sauce to drizzle on top. Yummmm…
I am not generally a fan of Mac and Cheese, however, when my daughter made this one it was addictive, no one could eat only one serving. Thank you for sharing it with us. Linda
Linda, I am so glad you enjoyed it and thank you for the kind workds.
Your only using 8oz of Pasta? Basically 1/2 a package/Box? Are you sure its not a misprint and you are using a 16oz package of pasta. I am intending to make it and want to know for as I intend to double the recipe. I am curious about your use of so much cottage cheese though. A lasagna dish for sure, but Mac and Cheese? I’m wondering if a good idea might not be to substitute 1/2 the cottage cheese with say cream cheese?