Real Mac-n-Cheese

Okay, so I love Kraft Macaroni and Cheese, but I can never eat it without feeling like I am going to fill my body with chemically-harming ingredients. Sodium tripolyphosphate, sodium phosphate, calcium phosphate, yellow 5, yellow 6...um, yeah I don't think so. Instead of eating that crap, try making Mac-n-Cheese from scratch. It's easy and tastes way better! Plus it's better for you than the boxed kind. This delicious dish is full of cheddar, mozzarella, and Parmesan cheeses, cottage cheese, and sour cream. SCRUMDILIUMPTIOUS!

mac-n-cheese

INGREDIENTS:

1 (8 ounce) package elbow macaroni (or shells) *I used about 10 ounces 1 (8 ounce) package shredded sharp Cheddar cheese 1 (16 ounce) container small curd cottage cheese 1/2 cup heavy cream (or half & half)

1 (8 ounce) container sour cream 1/4 cup grated Parmesan cheese 1 cup grated mozzarella cheese salt, pepper, garlic, and basil to taste 1/2 cup dry bread crumbs 2 Tablespoons butter, melted

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2.	In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, mozzarella cheese, salt, pepper, garlic, and basil. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3.	Bake 30 to 35 minutes, or until top is golden.