Mom's Mac-N-Cheese

prep time:: 20 minutes
total time:: 1 hour 30 minutes

Makes 8 servings

Anna Gatewood

Angie’s famous old-fashioned macaroni and cheese.

ingredients

1 lb elbow macaroni noodles
12 oz of sour cream
16 oz of small curd cottage cheese or ricotta (I recommend ricotta)
2 eggs
16 oz block of cheddar cheese (do not use pre-shredded cheese)
8 oz block of American cheese
1/2 stick of butter
salt
pepper
paprika

directions

1
Heat oven to 350.
2
Boil noodles in salted water until al dente.
3
In the meantime, shred cheddar and American cheeses. To make shredding easier, put American cheese in the freezer for about thirty minutes before shredding.
4
Drain noodles and put them back into the hot pot.
5
Beat eggs with a fork briefly.
6
Add 8 oz of cheddar, American cheese, sour cream, cottage cheese, beaten eggs, butter, paprika, salt, and pepper to pot.
7
Mix, and put into a buttered baking dish.
8
Bake for 25 minutes on 350.
9
Add remainder of cheddar to top of dish and continue baking for 5-10 minutes.

notes

Don't use shredded cheese in recipes in which the cheese will be melted. Shredded cheese is lightly coated with flour in the factory to keep it from sticking together. As a result, when it's melted the texture is poor and the oil separates from the flour.

Source: Angie