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