Monday, January 17, 2011
Sometimes you just have to have a big bowl of macaroni and cheese. The Kraft kind will work once in a great while, but a big bowl of this recipe could be a regular at my household. I researched recipes and took what I loved from each one and came up with this. It was yummy in my large pregnant tummy.
3 cups uncooked elbow macaroni shells
6 thick slices of bacon cooked and cut into small pieces.
2 cups milk
1 cup cottage cheese
1 cup sharp cheddar cheese
1 cup Colby cheese
1 cup Cotija cheese (found with other Mexican food dairy products)
1 tsp cumin
salt and pepper to taste
1 can of Campbell's condensed cheese soup
2 Tbs butter
3/4 cup bread crumbs
Blend milk, cottage cheese, cumin, salt and pepper, and soup in blender. Pour over dry noodles in casserole dish. Stir in bacon and half of each shredded cheese leaving the rest for the top. Add remaining cheese to the top. Combine butter and bread crumbs and spread as the final topping. Bake at 350 degrees for 45-60 minutes. Serve and enjoy!