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Mac and Cheese not doubled Recipe

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This recipe for Mac and Cheese not doubled, by , is from The Daniell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stephanie Daniell

Category:
Category:

Ingredients:  
Ingredients:  
To prepare: Preheat oven to 350F.You will need a large bowl, a 9x9x2 inch baking dish and a one gallon zip lock storage or freezer bag. As written below, this is supposed to serve about 8, but it barely feeds 4. Most people love macaroni and cheese, especially this recipe, so make lots. Great reheated too.

1 (8 oz.) pkg. elbow macaroni, cooked
2 cups small curd cream style cottage cheese
1 cup sour cream
1 egg, slightly beaten
tsp salt
tsp dry mustard
tsp white pepper (you can use black)
1 (8 oz.) pkg. shredded sharp cheddar cheese
2 tablespoons milk

Topping:

10 saltine crackers
1 tablespoon soft butter or margarine

Directions:
Directions:
Preheat oven to 350F. Combine cottage cheese, sour cream, egg, milk, salt, mustard and pepper. Add shredded cheese, mixing well. Add cooked macaroni. Turn mixture into a 9x9x2 inch baking dish. Sprinkle with crushed cracker mixture (see below) and bake at 350F for 45 minutes.

Cracker Topping:

Crush about 10 saltines in a zip lock bag; add softened butter or margarine and mix. Sprinkle onto the macaroni & cheese mixture. My family likes lots of crunchy stuff on top so I double the cracker topping.

 

 

 

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