Southern Mac and Cheese Recipe

I am so excited to be co-hosting with Daphne from Flip Flops and Pearls today for the recipe linkup, “Let’s Eat Y’all.”

My recipe is just Southern, down-home goodness in every bite. It’s certainly not low-calorie, but I give you permission to eat it guilt-free, at least now and then.

When I met my husband, I was 31 and had just moved to Raleigh.  He was my neighbor.  He lived in a very neat condo with beautiful plantation shutters.  A pool separated our condos.  I would stop by his house on my way home from work because it was on the way to my condo, and sometimes, if I was lucky, he would cook me dinner.  He had quite a collection of family recipes in his little recipe box.

Some of my fondest memories are sitting in his clutter-free condo where he would do all the cooking.

Fast forward 12 years, and we are surrounded by our children’s clutter, and I feel as if I never leave the kitchen.  But one thing has remained the same.  We still make his homemade macaroni and cheese.

It’s our go-to side for any dinner that involves guests.  This one-dish works well with BBQ, hamburgers, or even as a holiday side.  I make it.  He makes it.  But I did learn something recently from him when he made it for Thanksgiving.  He says it is better if you do not buy pre-shredded cheese, and you shred your own. 

After tasting it, I think he’s right.  My kids love it.

Enjoy!  I promise that if you make it once, you’ll be making it again and again.

Hines Mac-and-Cheese 

Ingredients:

8 ounce package of elbow Macaroni

2 cups cottage cheese

1 cup sour cream

1 egg

3/4 tsp of salt

Dash black pepper and paprika

8 ounce block of cheddar cheese (shredded) 

Cook macaroni as directed. Mix all other ingredients together and add to macaroni.  Bake at 350 degrees for 45 minutes. 

*can be frozen before baked

Let's Eat Y'all!  And yes, I know there is nothing green on her plate.  Some days are like that!

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