We invited our friends, Jill and Greg (and sweet baby Theo, who barely made a peep), over on Saturday. I turned to one of my favorite comfort-food recipes, Barefoot Contessa’s barbecue sauce for chicken (see my previous post). To ensure that we would not be able not move after dinner, I also made macaroni and cheese using a recipe from one of my husband’s former colleagues. The dish was delicious and highly recommended for a cold winter night.
2 cups elbow macaroni
2 cups mastacceoli rigoti
1 1/2 cups cottage cheese
1 1/2 cups sour cream
24 ounces cheddar cheese
salt & pepper to taste
Cook the pasta, mix everything together in a large bowl and transfer to a 9×12 baking pan. Cook at 375° until golden brown and crusty (45 minutes or so).
Suggestions for “lightening” the dish:
I made a few modifications, which were not noticeable, but made me feel ever-so-slightly better about myself. I used half multi-grain pasta (I would be inclined to use all “healthy” pasta next time). I used 2% cottage cheese and reduced fat sour cream. Finally, I used three types of cheddar, one of which was reduced fat (next time I would opt for 50% reduced fat cheese).