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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Triple Cheese Macaroni and Cheese Recipe

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This recipe for Triple Cheese Macaroni and Cheese is from OUR KITCHENS COMBINED, 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!
Category:
Category:
Ingredients:  
Ingredients:  
7 or 8 ounce package elbow macaroni (2 cups)
1 egg
3 cups Colby-Monterey Jack cheese (shredded)
1 cup mild cheddar cheese (shredded)
½ cup small curd cottage cheese
1⅓ cups milk
2 ounce jar pimientos (diced; reserve 1 teaspoon for garnish)
1 teaspoon salt
¼ teaspoon pepper
1½ tablespoons butter
paprika
Directions:
Directions:
Preheat oven to 350ºF.

Cook macaroni as package directs; drain and rinse with cold water.

In large bowl, beat egg; add macaroni, shredded cheeses, cottage cheese, milk pimientos, salt, and pepper. Mix well. Turn into greased 3-quart baking dish; dot with butter. Sprinkle with reserved pimientos ad paprika.

Bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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