June 3, 2016
I developed this comfort food recipe in the late 1960's while I was still in high school. I always loved the combination of cottage cheese & sour cream and since I also loved macaroni, it was an obvious pairing in my mind. Once I tasted it, I was hooked. Over the years I've made a few changes to the recipe to make it a little healthier, like using whole grain macaroni or linguine, using Greek yogurt in place of sour cream. Sometimes I'll add other ingredients (see Tips & Suggestions) or serve it on a bed of organic baby kale or other greens. This recipe is totally customizable. Have fun with it & add things to it that you like & who knows... you may create a whole new recipe that your family will love!
1 Cook pasta al dente according to package directions.
2 Drain well & return to pot. Add butter, allow to melt & stir to coat.
3 Add cottage cheese & sour cream. Stir to coat. If adding other ingredients, stir them in now. Bring pot back to stove, heat on medium-low for just a minute to heat back up.
4 If using kale or other greens, add a handful to a plate.
5 Top with creamy macaroni, salt & pepper & serve. Or just serve plain without the bed of greens, top with a litlle salt & pepper, then serve.
6 Pictured: made with whole grain linguine.
Tips & Suggestions
1 Here are some ingredients that I'll stir in, either individually or a combination of all of them:
2 1 piece of sundried tomato, chopped
3 3 large black pitted olives, halved
4 1 to 2 canned or jarred artichoke hearts (not with vinegar) cut into large bite-sized pieces
5 1/4 cup (packed) baby spinach leaves