![cheesy baked mac and cheese recipe cheesy baked mac and cheese recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhWw66xqeHTxQQtLMMnYjP1kHTvkEWw5nHAPSh7EE6ve-p6Gg_Ki2UYNuEcMToTrQJlzHPxUOnpHw4CTv5srg_9QSbMl62Xj2q_HZDheA9K2dcpQ8mj6lW2_F9JCRaao9glEKdIWGZVcd/w240-h320/146431243_3677865938928884_6075592690734920317_o.jpg)
Ingredients:
8 oz elbow macaroni(225 g), 1 package
2 cups cream-style cottage cheese(450 g), or small curd
2 cups sharp cheddar cheese(200 g), shredded
8 oz sour cream(230 g), 1 carton
1 egg, lightly beaten
1 teaspoon salt
1 tablespoon coconut oil
paprika, to garnish
Directions:
Cook macaroni “al dente” according to package directions. Drain with cold water.
Preheat oven to 350°F (180°C).
In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Fold in macaroni.
Grease a 2-quart (2 liters) casserole dish with coconut oil.
Spoon mixture into casserole dish and sprinkle with extra cheese and paprika.
Bake for 45 minutes.
![cheesy baked mac and cheese recipe cheesy baked mac and cheese recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUfUkobdBd1JpdlEPO2NGnK4X2Y0srUgfsoXeFbfZgnIt0FTzYRySQ0p-PL-ptZPBaNo4mzELsjHB_lxcOiaCQP-8a-nHI9piwXK7nUW7QxJoyZXyUcSVsATyAo6nIze8wrWrbPFMnKVo/s640/t%25C3%25A9l%25C3%25A9chargement+%25286%2529.jpg)
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