I’m sorry but Kraft just doesn’t cut it. This kind of dish makes you happy it’s raining or snowing and you are bundled up inside. Or maybe it’s just a random Sunday and you’re watching five episodes of the Sopranos. Whatever. This recipe is all about home. If you aren’t with your Mama this will bring her into your kitchen for a little bit.
These amounts make plenty of leftovers for 2 (almost two more nights), and even a little leftover for 4.
In a large bowl mix
-8-10 oz cooked elbow macaroni
-16 oz container onion dip
-12 oz cottage cheese (I use 1%)
-fresh steamed broccoli broken up into florets or 8-16 oz thawed (previously frozen) broccoli. I recommend fresh since you can steam it while your pasta is cooking.
-2 cups shredded cheddar cheese
-1-2 tsp crushed red pepper flakes
First cook your pasta and steam your broccoli. While you are doing this, measure and mix your other ingredients. Drain the pasta. Add the broccoli and then all of the other ingredients that have already been mixed. After all of this is mixed, put it into a glass baking dish. I had to use a casserole dish and a pie dish.
-For the topping sprinkle on about a cup of bread crumbs. Drizzle about 2 tablespoons of melted butter on top.
Bake at 350 degrees uncovered for 50-60 minutes. Let it sit a bit before eating.