Macaroni and cheese: one of my favorite comfort foods
What with the events of the week, when I chose a menu for this week’s Wednesday night Chalice Night dinner at church I wanted to serve comfort food. I decided on tomato-basil soup, macaroni and cheese, tossed salad, and chocolate-chip cake, all made from scratch (well, except the croutons in the salad).
Although the past couple of weeks I’ve had leftovers (summer attendance is light), this week I ran out. A few people told me they came specifically because of the menu. This kind of home cooking speaks to people. It’s “like mom used to make.”
The next time you want something incredibly delicious, warm, and satisfying, make the following macaroni and cheese. It isn’t difficult, and although it takes longer than mac ‘n’ cheese out of a box, the results are so overwhelmingly superior that it’s worth every minute. Because I ran out last night, I made more this evening, so I could have some. It’s in the oven as I write this.
Macaroni and cheese
6 oz elbow macaroni
2 cups small-curd cottage cheese
1 cup sour cream
8 oz American cheese (I use generic Velveeta)
Preheat your oven to 350 degrees F. Boil the macaroni according to package directions. Don’t overcook it; you don’t want it to be squishy.
While the macaroni is cooking, grease a 2-quart baking dish. Place in it the cottage cheese, sour cream, and egg, and mix well.
After trying to find an alternative to saying “Cut the cheese,” I find there is no suitable variation. Cut it into chunks an inch or two across — you don’t have to be exact — and mix them into the cottage cheese mixture. (My friend and co-Wednesday-night-conspirator Jack tells me that this mixture in general, and the cottage cheese in particular, looks disgusting. You may think so too. Don’t worry; everything will turn out fine after a little time in the oven.)
When the macaroni is done, drain it, and then pour it into the baking dish. Mix well. No, the cheese isn’t going to melt now — the ingredients are all too cold from the refrigerator. It’s OK.
Put the dish in the oven and bake 15 minutes. Remove the pan and stir carefully but thoroughly, so all the melted cheese is mixed in.
Return the pan to the oven and bake another 15 (if you want it set but not brown) to 30 (if you want it brown and a little crunchy on top) minutes.
Yummmm. Time for me to eat.