Mom’s Mac & Cheese

Comfort food just in time for fall.

I don’t have a lot of memories of my mother. Even though I was 14 when she passed away I’m realizing now that I was just young enough to not remember much. There are a few things that stand out in my memories and this mac & cheese recipe is one of them.

It’s not fancy, at all. It’s a product of the ’70s based on the ingredient list. There’s no béchamel or fancy cheese; it’s super simple but it’s so good. My sister-in-law and I call it the “oddly delicious” mac & cheese because based on the ingredient list it should not taste good. This recipe is requested more in my house than pretty much anything else and my kids both eat it. It’s my go-to for a drop-off meal because it’s always a crowd-pleaser.

Without further ado here is the recipe (which I double):

Only a few ingredients to pull this dinner together.

Medium Cheddar works fine; it’s what I had on hand so that’s what I used.

Mom’s Mac & Cheese

8 oz. elbow pasta (I use Banza because M has Celiac Disease)

2 C cottage cheese

1 C sour cream or plain yogurt (I split it typically)

1 Egg

1 C sharp cheddar, grated

Salt, to taste

Pepper, to taste

Paprika, for sprinkling

Method:

1.       Pre-heat oven to 350.

2.       Cook pasta according to package directions.

3.       Drain pasta and place back in the pot.

4.       Add cottage cheese, sour cream and/or yogurt, and cheese. Mix until combined.

5.       Add egg, salt, and pepper and mix well.

6.       Pour into a casserole dish.

7.       Sprinkle paprika over the top.

8.       Bake for 45 minutes.