Not your average Mac & Cheese

{It always get’s eaten too fast for a finished photo! 🙂 }

OK…let’s be honest! This is one of those recipes that if you think about the calories involved you simply CANNOT enjoy it! So, today let’s pretend and not think about the “c” word (calories)! You’ll thank me later! Or maybe you won’t?!

Years ago I tried a recipe for Mac & Cheese that had cottage cheese in it! *You cottage cheese haters may want to exit this blog post now. But DON’T!! Trust me the cottage cheese makes it Heavenly!* For the life of me I have NO IDEA where I “filed” my original recipe away!! I do remember loving it though! So I was on the search again! I finally ran across one that sort of, kind of, fit my memory of it but, it wasn’t exactly right! With a little tweaking here and there…By George I think I’ve Got it!!! It’s now requested for most holiday meals from all of our kiddos and it’s always a huge HIT!
Go give it a try!  Its great left-over too!!  Hey, I think I’ll bake me up some NOW!

Not your average Mac & Cheese

INGREDIENTS:
1 (8 oz.) package elbow macaroni
1 (8 oz.) package sharp cheddar cheese, shredded
1 (12 oz.) container small curd cottage cheese
1 (8 oz.) container sour cream OR Hiland French Onion Dip
1/4 c. grated parmesan cheese
salt & pepper to taste
1/4 tsp. dry mustard
*************************
1 sleeve Ritz crackers (crushed)
1/4 c. butter, melted

DIRECTIONS:
1.  Preheat oven to 350°. Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2.  Spray a 9×13 pan with Pam. Stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt & pepper, and dry mustard. Pour into pan. In a small bowl, mix together crushed crackers and melted butter, stir. Sprinkle crackers over macaroni mixture.
3.  Bake 30 to 35 minutes, or until top is golden.