AUNT DOT'S MACARONI & CHEESE

In a college crunch, I sometimes lived on what I thought was macaroni and cheese. I could get three boxes for ninety-nine cents and with enough ketchup that powdery based, pasty slop tasted like powdery ketchup, only more filling. A decade later there’s my wife (was she my wife at this point?) telling me I’ve never had mac’n cheese like she makes. I should mention that between college and her version came Big Pete’s mac’n cheese artery clogging masterpiece, replete with two pounds of bacon and more cheese than a South Beach nightclub on ladies night. Hers, she says, is fluffy yet cheesy and doesn’t have the Hiroshima like after effects of Big Pete’s recipe. Could it compare? Hell, it is, literally, the best mac’n cheese that’s ever passed these horribly non-discriminating lips. However I should warn you that the secret to this dish is sometimes so closely guarded that some have been known to exclude vital ingredients. I promise you, it’s all there. Really, it is. Right?

Ingredients:

8oz Macaroni Elbows - 1 box

2 Cups of Sharp Cheddar

16oz Cottage Cheese

8oz Sour Cream

1 Egg

1 Tsp Salt

Dash of White Pepper

Dash of Paprika

Instructions:
Cook, Drain, and Cool Noodles, make sure they are dry before mixing them into the cheeses. In large bowl, mix cheddar, sour cream, cottage cheese. Mix all this together. Add egg and mix well. Sprinkle with Shredded Cheddar to melt on top. Cook at 350 degrees for 1 hour.

PS: Play around with the cheeses for funkier Mac-N-Cheese!