Valentines day can either be a day of love, a day of indifference, a day of longing, or a day of despair. Regardless, there is one part of valentines day that seems to be here to stay…the eating of copious amounts of chocolate, candy, and baked goods. For argument’s sake, lets disregard the different views of valentines day (because really, they have nothing to do with good food) and appreciate the worldwide acceptance of indulging in as much candy as you want on that one day. Whether I have had a valentine on the day or not there is never a lack of candy and baked goods, and I gladly take that day to devour as much as my heart desires.
So this past valentines day it only seemed appropriate to continue the indulgence and make a good comfort food meal. Non other than mac n cheese came to mind, why stop the good eats at candy and brownies?? Needless to say, the dish was delicious. Paired with a pretty basic salad (to add at least something green), we both devoured the mac n cheese and the salad. Mac n cheese can be made in so many different ways, with so many variable ingredients it is really up to the cook what type of meal they want. I find it common now to walk into fairly nice restaurants and find mac n cheese on the menu (and not just in the kids section. My sister even ordered bleu cheese mac n cheese once! let’s just say it was different…delicious, but definitely not typical mac n cheese.
With the food discussion out of the way I have to say another reason I was so excited to make this dish was because of the new individual ceramic pots I bought from Cost Plus. These pots definitely fell into the category of baking accessories that women find so adorable and cute, whereas guys tend to lack understanding of the purpose. However, I went ahead with the pot and it was just as expected…the perfect amount for me and a great presentation.
Homemade Mac N Cheese (a family recipe from dad)
- 3/4 of a block of Cheddar Cheese
- 3/4 of a block of Jack Cheese
- 1/4 cup Sour Cream
- 1/4 cup Cottage Cheese
- 3/4 of a box of large Macaroni (or your favorite mac n cheese noodle)
- about 1/2 cup Milk
- 4 Eggs
- 1/8 container Feta Cheese (optional)
- Preheat the oven to 350 degrees
- Boil the macaroni per the package. I usual do about half the package.
- Grate the cheddar and jack cheese and mix together with the crushed feta (about 1/8th cup of feta if you want)
- Mix the following in a bowl until well blended that will hold about three cups:
Quarter to half cup of sour cream
Quarter to half cup of cottage cheese
Milk to bring it to 2 1/2 to 3 cups
- In a casserole dish, spray or butter the bottom to avoid sticking
- Put a single layer of macaroni in the bowl. Put a layer of the mixed cheeses over the macaroni. Repeat the layers until the bowl is filled almost to the top. Remember you will be adding about three cups of the solution.
- then put the bowl into the oven with no lid. Put it on the middle rack. Cook about one hour or until the top of the M&C is a little brown or crusty.
(Recipe courtesy of Nicholas Happroff)