Mac and Cheese

It is time for some comfort food, and one of the best for me is homemade mac and cheese. Simple, but good.

This is a favorite meal of mine during the late fall and throughout the winter. It is a nice option when you come home, it's already dark, and you don't have the energy to fix something glamorous.

Something you'll notice right away, when making this recipe, is how much the boxed variety of mac and cheese sucks.


Honestly, this meal doesn't really lend itself to a 'drink' drink. If anything, dark beer or chilled white wine could be good. Otherwise, water or soda works just as well.

INGREDIENTS

-2 cups macaroni/elbow pasta
-1 cup sour cream
-2 cups cottage cheese
-1 cup shredded cheddar cheese
-1 egg, slightly beaten
-3/4 tsp salt
-1/2 cup sliced jalepenos (or to taste)
-A few dashes of paprika (to top)

Combine sour cream, cottage cheese, cheddar and egg in a bowl. Mix well. Preheat oven to 425 F.

Then, boil pasta and drain. Add to mixture along with jalepenos and crushed red pepper. Stir until evenly mixed.

Put the mixture into greased baking dish, spreading evenly. Top with a few dashes of paprika and bake for 45 minutes or until mixture is bubbly and top is slightly browned. Remove when finished and let stand for 10 minutes. Put into bowl and serve. Repeat as necessary.

Tonight's music: Kill To Get Crimson by Mark Knopfler.

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