Thursday, June 17, 2010

holy macaroni!

Mac and cheese must be the best comfort food ever, and since I've been craving it all week, I decided to give it a go tonight. Its a simple recipe, but a bit different than the standard.

8 oz macaroni, cooked
8 oz light sour cream
8 oz mild cheddar cheese
1/4 cup parmesan cheese
12 oz light cottage cheese
1/4 cup skim milk
salt and pepper, to taste

Mix together, put in a 9x13 inch pan, and cook for 30 minutes at 350 degrees.

**Feel free to use higher fat versions of all of the ingredients, but I found the recipe rich enough for my tastes by using these lighter varieties.

I chose not to add a topping, but this recipe would probably be even better if you put some sliced cheddar cheese on top and baked it (just how my mom makes it!!). You could also mix bread crumbs and melted butter together and put it on top.

My family always used to put a jar of stewed tomatoes (from the garden!) on our mac and cheese, and that is how I like my mac the best. Since I didn't have any stewed tomatoes, I put a little of my leftover gazpacho on top instead and it was pretty yummy!

Yay for eating homemade mac and cheese while watching 'cloudy with a chance of meatballs.'

Side note: you could also add bacon bits to this dish...... this was Tom's special request, and though I aim to please, you've gotta draw the line somewhere don't you?

Today I'm going to point you to another food blog. Back when i was in grad school at Emory, I was in Grad Senate with a gal named Julia, who has the funny/entertaining/useful blog Cooking for Gringas. Aaaaannnnndddd, her current blog post is completely fitting, because I happen to love mojitos, and I totally know where she's coming from when she says that you can't find a decent one anywhere. And since I happen to have mint in my fridge right now, I just may be using this recipe in the not-so-distant, courteous of Miss Julia......

1 comment:

  1. This is now my go-to mac & cheese recipe. I was sceptical, but it turned out perfectly! And reheats well which seems to be uncommon for mac & cheese. I used rotini so it even looks pretty :) thanks Dana.


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