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Here's a recipe for Mac and Cheese..I made the Hoggies Mac and Cheese last night. My family liked it, but said it needed more cheddar cheese. Maybe I should have placed a layer on top then the crumbs? It was still good, better than a box version. I didn't have any bread crumbs so I used about 1 and 1/4 Ritz crackers packages, just crumble and sprinkle on.....


Hoggies Mac & Cheese
1 1/2 cup Cottage Cheese
2 cups Elbow Macaroni (raw)
2 cups Mastacceoli Rigoti (raw)
1 1/2 cup Sour Cream
2 Eggs
24 oz. Cheddar Cheese, course
Salt Pepper to taste.
Mix in a large bowl and transfer to a 9x12 baking pan. Cook at 375˚ until golden brown and crusty. You could just use all elbow mac, it doesn't matter. Just cook it and drain well, add it to the dish, then mix in the cheese and stuff and bake!!

Another version:::::::
Macaroni and Cheese
When food gurus talk about genuine American foods, they usually mention hamburgers, hot dogs, Boston baked beans, and apple pie, to name just a few. A truly American dish that is often overlooked when compiling such a list is macaroni and cheese. Granted it is a combination of influences from Italy (macaroni) and England (Cheddar cheese), the dish dates back to Thomas Jefferson in America. This version from the Wisconsin Milk Marketing Board contains broccoli for added nutrition.
1/2 cup (125 ml) chopped yellow onion
3 Tbs (45 ml) butter
2 tsp (10 ml) mustard
1 lb (500 g) Wisconsin Cold Pack Cheddar cheese (or other sharp Cheddar cheese) shredded
1/2 cup (125 ml) milk
Salt and freshly ground pepper to taste
1/2 lb (250 g) elbow macaroni or other small pasta shape, cooked according to the package directions
1+1/2 cups (375 ml) broccoli florets, boiled 3 minutes, drained, and coarsely chopped
1/3 cup (80 ml) bread crumbs or crushed saltine crackers
Saute the onions in 2 tablespoons (30 ml) of the butter in a large heavy saucepan over moderate heat until soft but not brown. Add the mustard, cheese, milk, salt, and pepper, and stir until the cheese is melted and the sauce is smooth. Stir in the cooked macaroni and pour half of the mixture into a buttered 3 quart (3 L) baking dish. Arrange the broccoli on top, and cover with the remaining macaroni mixture. Melt the remaining butter in a small saucepan and mix with the bread crumbs. Sprinkle the bread crumbs on top of the macaroni and cheese and bake in a preheated 375F (190C) oven for 25 to 30 minutes, until it is bubbling and brown. Serves 4 to 6.

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