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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.