February 10, 2014
(From Pasta Primo Vino 2010)
Three reasons to love our “kicked up” version of this popular dish: You don’t have to make a white sauce, there’s only one pot to wash, and it’s distinctly flavorful and different! And not for nothin’, but if you can’t get the Rotel tomatoes with chopped green chiles, then use another brand, but I think you’ll still have to add a 4 oz. can of diced green chiles separately. It’s been my experience that other brands just don’t pack the same zing as Rotel, and this dish just isn’t the same without it.
16 oz. elbow macaroni
8 oz. Mexican blend shredded cheese
8 oz. sour cream
16 oz. cottage cheese
1/3 cup grated parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
10 oz. can Rotel diced tomatoes with chopped green chiles (NOT drained)
4 oz. evaporated milk
4 oz. shredded sharp cheddar cheese
Preheat oven to 350 degrees. Cook macaroni according to package directions. Drain and place in 9×13 baking dish. Add all remaining ingredients except shredded cheddar cheese. Stir gently until all ingredients are thoroughly blended. Sprinkle entire dish with the cheddar cheese. Bake 30-40 minutes or until bubbly and lightly browned around the edges. Enjoy with toasted garlic bread and Glorie SEYVAL BLANC!