Everybody loves a good macaroni and cheese recipe, myself included. I have a favorite classic recipe that I usually bring as a vegetarian friendly contribution to Thanksgiving so I think I’ll be sharing it later in the fall. But I also happen to have a more summer inspired hot pasta recipe that I like to call “Grown Up Mac-n-Cheese” and its always a hit. It’s based on a recipe my aunt gave me but I doctored it up a bit so it has a little bit of *zing* to it. It also is super easy and fast since it does not require making a roux like a traditional macaroni recipe.

What you will need:

16oz of Sour Sream – I used reduced fat

16oz of Cottage Cheese – small curd is best

1 lb of Penne pasta

2 cups shredded sharp cheddar cheese

2 – 2.5 tsp (I’ve even been known to do 3 tsp) Worcestershire sauce

1 bunch green onion (diced)

1 1/2 tsp salt

1/2 tsp pepper

Preheat oven to 350F

Cook penne noodles according to box and drain.

Mix sour cream, cottage cheese, and Worcestershire sauce in large bowl. Use hand mixer to break up clumps and blend gently. Add green onion, salt and pepper in large bowl. I usually just toss them all in the stand mixer in one step.

In a large bowl, mix pasta with the sour cream mixture together. Pour into greased 9″x 13″ pan, cover with foil. Bake for 30 minutes. Remove from oven and remove foil. Sprinkle shredded cheese on top and bake uncovered for another 10 minutes or until bubbling. Allow to stand 10 minutes before serving.

Enjoy! It’s a favorite around here!

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