Heart-Stopping Mac & Cheese

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Having a "go to" recipe for macaroni & cheese is a residency requirement when you live in the South. Almost every "cook out" or "supper" serves up mac & cheese as a side dish and if you're the one having people over, you better bring your A game.

For years I floundered with finding the perfect mix of flavors, but I finally pulled together my friend Sue's recipe, added some Tabasco sauce (thanks Emril), and then adjusted some proportions to reflect my California background.

What follows is the dish I'm sticking with (and already made two pans over Memorial Day along with Sue's Baked Beans)!

Feel free to customize and make it your own.  Here's what you need:

  • 1 lb elbow macaroni
  • 1 lb grated sharp (or extra sharp) cheddar cheese
  • 1 container (16 oz) low fat cottage cheese
  • 1 container (16 oz) lite sour cream
  • 1/4 cup milk
  • 1/4 cup melted butter (I often use half of this amount)
  • 1 egg
  • 1 tsp Tabasco sauce

Cook the pasta in salted water until al dente, drain, and set aside.

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Combine the egg with the cottage cheese and stir until incorporated.

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Add milk, butter, and sour cream to the cottage cheese mixture.

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Add the Tabasco sauce to taste.

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When fully mixed, stir in the grated cheese.Add pasta to the cheese mixture.

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Pour into a 9x13 pan.  At this point, you can either freeze for future use or bake for 30 minutes in a 350 degree oven.

As with ANY cheesy, delicious mac n cheese, don't make a steady diet of this dish if you want to keep your heart working well!!

Enjoy : )

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