by Kathy McCabe

Created on: May 13, 2007   Last Updated: March 12, 2012

Who doesn't love a big bowl of hot, creamy, cheesy homemade macaroni and cheese? Here's a tried-and-true recipe that is super easy, satisfyingly cheesy and can even be made reasonably low fat (if you must). I usually double the recipe so I can enjoy extra leftovers because it tastes even better reheated the next day. Enjoy!

INGREDIENTS:
2 eggs
1 cup of Velveeta cheese, cubed of shredded (regular or lowfat)
1 cup cottage cheese (regular or lowfat)
1 cup grated Cheddar cheese (regular or lowfat)
1 cup uncooked macaroni
1 cup sour cream (regular or lowfat)

INSTRUCTIONS:
Preheat oven to 350 degrees. Prepare macaroni noodles according to package instructions. Meanwhile, mix sour cream and cheese ingredients in a large bowl. Beat eggs and add to cheese mixture. When noodles are al dente (do not overcook) drain and combine with cheese and eggs. Add salt and pepper to taste.

Transfer to a glass casserole dish and cook uncovered for approximately 45 minutes until cheese begins to brown on top (will take about 55-60 minutes if you double the recipe). If dish begins to brown too quickly, tent a piece of tin foil over the top to keep pasta tips from burning, and cook for remaining time.

Cool 10 minutes before serving.

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