- 1 8oz package of elbow macaroni
- 2 cups (8oz) shredded mild cheddar cheese
- 2 cups (16oz) small curd cottage cheese
- 1/3 lb diced ham
- 1/4 cup chopped onion
- 1 large egg
- 1 cup (8oz) sour cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup dry bread crumbs
- 1/4 tsp paprika
- 2T butter, melted
To serve: Melt 2T butter. Toss the breadcrumbs with the paprika and mix with the butter. Pour the macaroni into an 11x7x2-inch baking dish treated with non-stick spray, and spread breadcrumb mixture on the top. Bake, uncovered, in a preheated 350°F oven for 40-50 minutes, or until the topping is golden.
Garnish with sliced cherry tomatoes & chopped fresh parsley.
To freeze: Pour the macaroni into a labeled 1-gallon freezer bag. Thaw when ready to use.