I found this recipe from the Country Living website and I must say that some of the simplest recipes are the best. Three kinds of cheese combine to make this finished pasta dish absolutely delicious. I followed the recipe exactly and you could easily vary the cheeses you use or include those unrivaled San Marzano tomatoes if you can. I recommend freshly grating your cheese on a box grater. None of those packages of pre-shredded cheese. I think you’ll enjoy the results much more if you take that extra step to grate the cheeses yourself.
Try varying the recipe by using fresh mozzarella and provolone or add a side salad of arugula topped with ricotta salata.
Marilyn’s Macaroni and Cheese
2 cups shell macaroni (rotelli or orecchiette would work well)
1/4 cup freshly grated cheddar cheese
1/4 cup freshly grated monterey jack cheese
1/4 cup freshly grated provolone cheese
1/2 cup sour cream
15-ounce can diced tomatoes, drained
1 tbsp unsalted butter
2 tsp of fresh oregano
Pre-heat the oven to 350 degrees.
Cook macaroni according to package instructions, drain, and transfer to a 4-cup casserole dish.
Stir in remaining ingredients and bake until bubbling, about 30 minutes.
Yield: 4 main dish or 6 side-dish servings
Kitchen Note: I used light sour cream when I prepared the recipe to decrease the calories just a bit.