Race Day Week: Mac & Cheese

Well, here in Indianapolis we all have Indy 500 fever!  So I’ve decided to do a Race Day Week series with recipes you can use for your upcoming race day party.  (And if you don’t care about race day, these recipes are perfect for Memorial Day festivities as well!)

Monday: Appetizer – The Perfect Deviled Eggs
Tuesday: Entree – Pulled Pork
Wednesday: Sides
Thursday: Desserts
Friday: Decor
Saturday: Bloggy Roundup – More Recipes and Ideas

Today there will be 2 posts.  The first is some DELICIOUS homemade Mac and Cheese.  I get requests for my recipe all.the.time!  You will love it, too.

This is what you’ll need:

(You don’t actually need elbow noodles & fusilli noodles.  Just choose one.  In this case I made the mac & cheese gluten free, but I wanted to show you it can be made both ways!)

Get a large pot on the stove with some water and get it boiling.  Put a lid on it to make it boil faster.  Add a bunch of salt to the water.  Make it taste like sea salt — this is your only chance to really flavor the pasta.

Add your gluten filled or gluten free pasta to the water. (Since I have friends with Celiac, I used gluten free.)  Feel free to mix it up with rotini or cavatappi noodles, too.

Boil according to the directions on the package.  My pasta took 10-12 minutes.  Most regular pasta won’t take that long.

Drain the pasta.

Take the drained pasta and add it to a bowl.  Or, if your pot is big enough, add it back into the pot.

Add the sour cream.

And the cottage cheese. (I know it sounds weird, but it’s ah-maz-ing!)

And an egg or two (I usually only use 1)

Add in a little salt (if you properly salted your pasta water you won’t need much) and ground black pepper.

Add your cheese (the best part!)

Pour into a 9×13 baking dish and top with some extra shredded cheese.  Resist the urge to eat it before you cook it 🙂

Bake at 350 degrees F for 45 minutes to 1 hour.  Until hot and bubbly.  And if you’re like me, put it in a carrier to take to a cookout with friends!

Mac & Cheese
16 oz. macaroni noodles or other curly pasta
16 oz. sour cream
24 oz. cottage cheese
1 egg
salt and pepper to taste
4 cups shredded cheddar cheese + extra for topping

Preheat oven to 350 degrees F.

Cook pasta according to directions and drain.

In a bowl, combine pasta, sour cream, cottage cheese, egg, salt, pepper, and 4 cups shredded cheddar cheese.  Mix well.

Pour into a 9×13 baking pan and top with extra shredded cheese (about 1 cup).

Bake for 45 minutes to 1 hour until hot and bubbly.

Wanting some mac and cheese but don’t need that much?  Use this recipe:

8 oz. macaroni noodles or other curly pasta
8 oz. sour cream
16 oz. cottage cheese
1 egg
2 cups shredded cheddar cheese + extra for topping
Salt and pepper to taste

Combine all ingredients.  Pour into an 8×8 baking pan and top with extra cheese.  Bake for 30 minutes until hot and bubbly.

Stay tuned later today for another cookout recipe you can use!



2 thoughts on “Race Day Week: Mac & Cheese

  1. Pingback: Race Day Week: Lemon Bars « The Domestic Librarian

  2. Pingback: Race Day Week: Chocolate Chip Cookies « The Domestic Librarian

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