2nd Place Mac & Cheese

My “Second Place” meatless mac & cheese recipe haha. The link will take you to allrecipes where I got it…but I’ve inserted my changes below…mainly add milk & decrease bread crumbs. Enjoy!

Chuck’s Favorite Mac and Cheese

Ingredients

• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated Parmesan cheese
• 1/2 cup milk
• salt and pepper to taste
• 1/2 cup dry bread crumbs
• 1/4 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3. Bake 30 to 35 minutes, or until top is golden.

* I use my pampered chef large rectangular baker, and I typically double everything and it fits perfectly.

* Several times, I’ve made the mixture in advance, left it in the bowl, and placed it in the fridge until I was ready to bake it–came out time.

* Reheats well–but add a splash of milk before you microwave it.

* You can increase the bread crumbs up to 1 c. with the 1/4 c. butter–but I just think it’s too many bread crumbs.

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