Saturday, October 2, 2010

The Tailgater's 3-Cheese Mac and Cheese

While watching Saturday college football on this lovely autumn afternoon we had a craving for some good ole home cooking. Paula Dean is famous for some hearty home cooking recipes. I decided to adapt her recipe and make it less heavy for our tailgaters.


The Tailgater's 3-Cheese Mac and Cheese

4 cups cooked whole wheat penne, drained
2 cups grated sharp cheddar cheese
1 cup grated asiago
1 cup grated mozzarella
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 clove of garlic, chopped
1 cup plain yogurt

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheeses (cheddar, asiago, and mozzarella cheese). In a separate medium bowl, combine the remaining ingredients and then add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired (I topped with ¼ of asiago or you could use parmesan and have this as a 4 cheese recipe instead)

*You may use reduced fat cheese, but do not use fat free cheeses. Fat free cheeses do not melt well.**

**If you want to add some protein to this recipe feel free to add cooked ground beef or cooked ground turkey to the above.

Recipe adapted from Paula Dean’s, The Lady’s Mac and Cheese

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