Homemade Macaroni and Cheese

This quick and simple dish is a fan favorite, after all everyone loves homemade mac and cheese, right? This is the creamiest mac and cheese, and when baked to perfection, it has a lovely layer of cheesy goodness on top that makes every bite fabulous and full of flavour. The best part about this dish is that it’s homemade with love.

Thanks for joining me for my first post (yay) and for my trademark recipe. I’ve made this dish for countless events, parties, and dinners. It’s definitely a crowd pleaser, especially with the kids at the small elementary school where I’ve had the privilege of making hot lunch. I enjoy feeding people and I love to cook and share my recipes with others. While I haven’t had classical training; I have gathered inspiration from many people in my life and from the cooking community. I hope you'll feel the love and enjoy making some of my recipes for the people you love most.

16 oz. box of Macaroni or shell shaped noodles, cooked & drained

2 cups (16 oz.) cottage cheese

2 cups (16 oz.) sour cream

4 cups sharp cheddar cheese shredded (plus 1-2 cups additional for topping)

Preheat the oven to 350º. Mix together cooked pasta, with the cottage cheese, sour cream and shredded cheddar. Next, spread the mixture in a 9x13 baking dish. Top with additional shredded cheese and bake for 30 to 40 minutes. Cheese topping should be golden and bubbly throughout. I made a variety of sizes shown below and they all seemed to be done at the same time whether they were individual ramekins or a casserole dish… even a pie plate (which isn’t nearly big enough).