Wednesday, November 28, 2012

Macaroni & Cheese

"I tasted this macaroni and cheese recipe for the first time recently when my niece made it for our family.  It's extra cheesy and creamy and combines five, yes five, kinds of cheese.  What a yummy comfort food dish!"


1-(16 ounce) package of elbow macaroni
2 cups shredded Mozzarella cheese
2 cups shredded Pepper jack cheese
1-(16 ounce) container of cottage cheese
1-(8 ounce) container of sour cream
1-(8 ounce) package of cream cheese
2 cups Sharp Cheddar cheese

Salt & Pepper, to taste

Preheat oven to 350 degrees.  Prepare macaroni according to package directions.  Drain noodles and set aside.  Combine Mozzarella and Pepper jack cheeses, cottage cheese, sour cream and desired amount of salt and pepper in a large bowl; set aside.  In a small microwave safe bowl, heat the cream cheese, along with 2 Tablespoons of water, for about 10-15 seconds; stir to combine and set aside.  In a 13x9 glass pan that has been sprayed with non-stick cooking spray, layer half of the noodles.  Top evenly with all of the cream cheese mixture.  Top with half of the cheese, cottage cheese and sour cream mixture.  Sprinkle on half of the sharp cheddar cheese.  Top with second half of the noodles.  Layer on second half of cheese, cottage cheese and sour cream mixture.  Top with remaining sharp cheddar cheese.  Bake for 20-30 minutes, or until heated through and bubbly.

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