MAC: Five-Cheese Macaroni #2
Source of Recipe
"The Great Big Cheese Cookbook", by the Wisconsin Milk Marketing Board
1 1/2 cups cottage cheese
-- (12 ounces - small curd)
1 cup sour cream
1 egg
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
2 cups sharp Cheddar cheese -- shredded
-- (8 ounces)
2 cups Colby cheese - shredded
-- (8 ounces)
8 ounces elbow macaroni -- cooked, drained
1/3 cup Parmesan cheese -- grated
-- (1 ounce)
1/3 cup Romano cheese -- grated
-- (1 ounce)
1/2 teaspoon paprika
2 tablespoons fresh parsley -- chopped
Preheat the oven 325 degrees F.
Blend the cottage cheese in a food processor or blender until smooth.
In a large mixing bowl, combine the cottage cheese, sour cream, egg, flour, salt, white pepper, and dry mustard. Stir in the Cheddar and Colby cheeses. Add the cooked macaroni and stir gently until well combined. Spoon into a greased 3-quart glass baking dish. Top with grated Parmesan and Romano cheese and sprinkle with paprika. Bake for 40 to 45 minutes until browned and bubbly. Sprinkle with parsley to serve.
Makes 8 servings
Categories: Casseroles, Pasta
Recipe typed for you by Judi Mae Phelps.
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