Thursday, July 15, 2010

Macaroni & Cheese with Ham Bake

  • 1 8oz package of elbow macaroni
  • 2 cups (8oz) shredded mild cheddar cheese
  • 2 cups (16oz) small curd cottage cheese
  • 1/3 lb diced ham
  • 1/4 cup chopped onion
  • 1 large egg
  • 1 cup (8oz) sour cream
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup dry bread crumbs
  • 1/4 tsp paprika
  • 2T butter, melted
Cook the macaroni according to package directions until al dente. Drain well and set aside. In a large bowl, combine all of the ingredients expect the breadcrumbs, paprika, and butter.

To serve: Melt 2T butter. Toss the breadcrumbs with the paprika and mix with the butter. Pour the macaroni into an 11x7x2-inch baking dish treated with non-stick spray, and spread breadcrumb mixture on the top. Bake, uncovered, in a preheated 350°F oven for 40-50 minutes, or until the topping is golden.

Garnish with sliced cherry tomatoes & chopped fresh parsley.

To freeze: Pour the macaroni into a labeled 1-gallon freezer bag. Thaw when ready to use.

Serves: 6-10

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