Alright, I'm not trying to brag, but seriously, this was the BEST Mac & Cheese I ever made and I feel compelled to share with the world. This is a hybrid recipe I got from my Grammy, AnnaLee Whitcomb.
Ingredients:
- 10 oz Elbow Macaroni Noodles
- 8 oz Sour Cream
- 16 oz Cottage Cheese
- 8 oz Shredded Cheddar Cheese
- 8 oz Shredded Chipotle Cheddar Cheese
- 1 can (10 3/4 oz) Campbell's Condensed Cheddar Cheese Soup
- 1 Egg, Beaten
- 1/2 cup Panko Bread Crumbs
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
Preheat the oven to 350 degrees. Bring one gallon of water to a boil and cook macaroni for 10 minutes, then drain, but don't rinse. While the macaroni is cooking, mix the shredded cheddar and chipotle cheddar cheeses together and set aside. In a large bowl, combine the cooked macaroni, sour cream, cottage cheese, 3/4 of the shredded cheeses, cheese soup, egg, salt & pepper. Spray a 9x13 casserole dish with cooking spray. Place the macaroni mixture in the casserole dish. Place the remaining 1/4 of the shredded cheese on top. Sprinkle the panko bread crumbs on top. Sprinkle the paprika on top. Cook at 350 degrees for 45 minutes. ENJOY!
