Macaroni and Cheese Supreme

From Tom Mann

  

Whether whipping up Donaís Deluxe Meatloaf or grilling some smoked sausage, Tomís Macaroni and Cheese is quite literally a supreme side dish. During this time of year, I canít help but lean toward the stick-to-your ribs goodness of good old basic cooking - familiar flavors and aromas that bring a sense of comfort themselves with their all too unforgettable memories.

 

     1-1/2 - 1-3/4    cups uncooked Elbow Macaroni, cooked according to package directions

     2          cups small curd Cottage Cheese

     1          cup Sour Cream

     1          Egg, slightly beaten

     3          tablespoons minced Onion

     2          cups shredded American Cheese (8-ounces)

     3/4       teaspoon Salt

     1-1/2    tablespoons Butter

     1/2       cup Cornflake Crumbs

 

Mix all ingredients except butter and cornflake crumbs. Pour into a 2 quart greased casserole dish.

 

Melt butter - add cornflake crumbs and toss to coat. Sprinkle over macaroni mixture.

 

Bake at 350 for 45 minutes. Serves 6 to 8.

 

Note: When making this yummy dish, I omitted the salt since I used salt in the macaroni while cooking and added more cornflakes to the butter.

 

Made this dish 1-14-07 and it was delicious....had seconds...used about a cup of cornflakes and 1/4 cup minced onions. About 9 to10 ounces of American Cheese....used low-fat Hiland and it did not need any extra salt.

 

Published Jan 23, 2007

Copyright ©2007 The Ponca City News