Baked Mac & Cheese

A shout out to Charissa who provided the family this little gem. I must caveat by saying that growing up I liked it when mom made mac and cheese. She put in just the right amount of milk and cheese to make it taste delicious. I have never, ever liked the mac and cheese from a box - DISGUSTING! I have to wear a blindfold and mask if my kids ask me to make some for them. I do not like to eat things that are fake and that would definitely include fake cheese. Awful stuff. To add to the mix of mac & cheese recipes I don't like, my husbands family's secret recipe is a mac & cheese that they add copious amounts of canned milk to which makes it for all intents and purposes a soupy mass. Occasionally, if you're lucky, you may find some evidence that cheese was included but that is a rare event and a cause for celebration. Since I don't care much for milk, eating a bowl full of pasta swimming in milk has never been my favorite thing either. With that being said, I have recently acquired several very delicious baked mac and cheese recipes which remind me of those bygone days when my loving mother served up mac and cheese with just the right amount of this and the right amount of that. Without further adieu, the recipe:

2 1/2 cups macaroni noodles
8 oz shredded sharp cheddar cheese (or Colby Jack)
12 oz small curd cottage cheese
8 oz sour cream
1/4 cup parmesan
1 cup bread crumbs
1/4 cup butter, melted
salt and pepper

Cook noodles and drain.  In 9x13 pan, stir together the noodles, cheeses, sour cream, and salt and pepper.  In another bowl, mix bread crumbs and butter.  Sprinkle topping over macaroni.  Bake 30-35 min. or till golden.

Recipes really don't get much easier than this so I feel the pictures below are pretty self-explanatory.  If you want something quick, easy, and delicious, this is a good recipe to have on hand.  Enjoy!