Zippy & Quick Mac ‘n Cheese

Source: Vicky's Kitchen
Servings: 6


Why I Like It: I have tried many mac ‘n cheese recipes. I never buy the boxed kind. This is by far the easiest recipe I’ve found. In my opinion, mac ‘n cheese HAS TO BE creamy - this is. I love the tang (or zip!) of the cottage cheese and sour cream. I usually omit the bread crumb topping - I don’t need it and it just eliminates that extra cooking step. I often double the recipe, using a whole box of pasta, and we eat the leftovers all week!

Ingredients:
1 (8 ounces) elbow macaroni (2 cups)
1 (8 ounces) sharp cheddar cheese, shredded
1 (12 ounce) small curd cottage cheese
1 (8 ounce) sour cream
1/4 cup parmesan cheese, shredded
salt and pepper, to taste
1 cup dry bread crumbs
1/4 cup butter, melted


Directions:
Preheat oven to 350. Mix cooked macaroni with all ingredients except topping (bread crumbs and butter). Transfer to a greased 9x13 baking dish. Mix bread crumbs and melted butter; sprinkle on top of macaroni ‘n cheese. Bake 30 minutes.