I tried mac n’ cheese for the first time years ago while I was on a date with my husband-to-be at a hip West Village restaurant. He ordered a dish with three varieties of gourmet mac n’ cheese, but I wasn’t impressed at the time. However, over the years I have come appreciate the dish as one of the great comfort foods – it can be really amazing if it’s done right, and I think garnishing to add color (such as the green from parsley) is an important touch.
I usually eat fairly healthy, so I only really indulge in mac n cheese once or twice a year. It’s an annual staple for Thanksgiving.
- • 8 ounces (227 grams) elbow macaroni
- • 4 ounces (227 grams) shredded sharp cheddar cheese
- • 4 ounces (227 grams) shredded mozzarella cheese
- • 12 ounces (340 grams) cottage cheese
- • 8 ounces (227 grams) sour cream
- • ¼ cup (60 ml) grated Parmesan cheese
- • Salt and pepper
- • 1 cup (237 ml) dry breadcrumbs (make your own to avoid artificial ingredients, see recipe here)
- • 4 tablespoons butter
- • 2 tablespoons parsley, chopped
- 1. Preheat the oven to 350 deg F (175 deg C).
- 2. Bring a pot of water to a boil, add pasta and a little salt, and cook until done and then drain.
- 3. Stir together macaroni, shredded cheese, cottage cheese, sour cream, salt and pepper. Add mixture to a 9-inch by 13-inch baking dish, or to eight individual 4-inch diameter baking dishes.
- 4. In a small bowl, mix together breadcrumbs and melted butter. Sprinkle the breadcrumbs followed by the Parmesan cheese over the macaroni mixture.
- 5. Bake 30- 35 minutes, or until the top is golden and crisp.
- 6. Sprinkle the mac and cheese with parsley and serve.