Thanks, Marilyn. This will be on the menu for next week. I've got to
get more sour cream, since I'm eating what we have with guacamole and
chile lime Doritos. I'm going with Neeward's explanation re the 2
cups, but wait for your clarification. I bet you had a great Mommy.
*smile*

On 8/8/20, meward1954--- via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> This sounds so incredibly good.  A question from somebody who doesn't make
> Mac and Cheese very often.  Do you mean that the macaroni is 2 cups before
> or after it is cooked?  I know this is a dumb question, but I haven't made
> it in at least 20 years and didn't use a recipe back then, so I don't
> remember what the proportions need to be.  My guess is 2 cups before
> cooking
> it, but I am not sure.
>
> Thanks for a lovely recipe. .
>
>
>
> -----Original Message-----
> From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
> Marilyn Pennington via Cookinginthedark
> Sent: Saturday, August 8, 2020 9:46 AM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] My Mommy's Baked Macaroni And Cheese
>
> My Mommy's Baked Macaroni And Cheese
>
>
>
> 2 cups macaroni, cooked and drained
>
>
>
>   2 1/2 cups shredded cheddar cheese
>
>
>
>   3/4 cup shredded mozzarella cheese
>
>
>
>   1 1/2 cups small curd cottage cheese
>
>
>
>   1/2 cup sour cream
>
>
>
>   1 egg
>
>
>
>   salt and pepper to taste
>
>
>
>   combine all ingredients.  bake in a 2 to 3 quart baking dish that has
> been
> coated with vegetable cooking spray.  bake at 325 degrees for 35 minutes
>
>
>
> This is so good!  Try it, you'll like it!  Enjoy.
>
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