By now you probably already know that I'm a bit of a skeptic when someone tells me you can take an easy, delicious dish and make it just as delicious with fewer steps. The Slacker Snickerdoodle experiment comes immediately to mind. Well, the other night I was curled up with my four-legged girl, happily chillin' and taking a trip down memory lane with my favorite magazine, Reminisce, when, lo and behold, my eyes came to rest upon this recipe for Two-Cheese Macaroni Casserole.
The girl and I have chillin' down to a science...but I digress...
Anyway, I don't know about you, but I can only handle boxed macaroni and cheese on rare occasions. You might say I'm a bit of a macky-smacky snob, that way. (Usually, I fix a fabulous baked macaroni and cheese casserole that came from none other than the Mrs. Ronald Reagan. And it is PDG, pretty darn good.) However, this recipe piqued my interest because everything, including the uncooked macaroni, is dumped in a casserole and baked covered for nearly an hour. Well, let me just say, "Yes, it's true." This is really good. My macky-smacky-lovin' progeny just did the official taste test and gave it rave reviews. So for your cheesy pleasure, here is:
Two-Cheese Macaroni Casserole
- 2 1/4 cups water
- 1/4 cup butter, cubed
- 4 cups shredded cheddar cheese
- 2 cups uncooked elbow macaroni
- 1 cup small-curd cottage cheese
- 1/8 teaspoon pepper
- dash salt
In microwave, heat water and butter to a boil. Meanwhile grease a 2-quart casserole and put in remaining ingredients. Pour water/butter over all and mix well. Bake, covered, at 350 degrees for 45 minutes. Uncover; bake 10 minutes or longer until bubbly and macaroni is tender.
I'm thinking this definitely meets my macky-smacky expectations. You might want to try it out.