Nothing can ruin a good Thanksgiving feast like your aunt Rita-May showing up with some out of the box Piggly Wiggly brand macaroni and cheese. I mean honestly, this is Thanksgiving. Plain old macaroni and cheese is a waste of the good weed you smoked beforehand so you’d be able to eat double your weight in food. I’m about to bestow upon you the greatest single macaroni and cheese recipe ever devised. When my wife and I take this to a gathering it’s the first dish that gets emptied. We’ve actually gotten to the point where we have to triple and quadruple the recipe for there to be enough to go around. So here it is. The recipe for 3 cheese and ham baked macaroni.
So here’s how to make the LSD of the macaroni and cheese world:
Ingredients
2 cups cottage cheese
1 cup sour cream
1 egg, beaten
1 teaspoon salt
8 – 16oz cubed ham (I love ham so use as much as you like. Make sure you cut it into chunks)
Garlic salt and freshly ground black pepper to taste.
(This means add these two until you think it suits your taste)
2 cups extra-sharp cheddar cheese, shredded.
(I recommend Sargento’s 2-year-old extra-sharp Wisconsin Cheddar. And yes it MUST be EXTRA-SHARP CHEDDAR)
1/2 cup Swiss cheese, shredded
1 – 7 oz. package elbow macaroni, cooked and drained.
(Most macaroni comes in 16 oz. packages and I prefer Meuller’s brand)
Directions
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine cottage cheese, sour cream, egg, salt, garlic salt,and black pepper. Once all that is good and mixed add the cheddar, swiss and ham and blend well. While you’re doing this have the macaroni cooking according to the instructions on the box. Right about now would be a good time to have a Southern Comfort and Sprite while you wait for the macaroni to finish cooking.
Once the macaroni is done cooking – You’ll know when the noodles are done because they’ll be soft and limp like you after a night of drinking – drain them and then add them to the mixture you just made. Once everything is evenly mixed, pour the whole mess into a greased (Use Crisco shortening, it will leave a nice brown crust on the bottom) 2 – 2 1/2-quart baking dish and bake, uncovered, for 25-30 minutes. Now would be a good time to have another SoCo and Sprite.
On tomorrow’s episode – “Homemade Cranberry Sauce” and “How to Fry a Turkey”
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