We’re two days away from the big game and there’s little doubt that a lot of you are still trying to finalize that Super Bowl menu. This recipe for Mac and Skeeze (cheese, if you must) is a big hit, I assure you. I made it once for a potluck at my office and people keep asking me to make it. I was even paid by my boss once to make a turkey roasting pan full of this stuff.
THAT good.
The recipe below is good for a lasagna pan’s worth of this cheesy delight. Here’s what you need:
24 oz. medium shell macaroni
24 oz. shredded sharp cheddar cheese
24 oz. small curd cottage cheese
16 oz. sour cream
1/2 cup grated parmesan cheese
1 loaf of sourdough bread (I usually buy a round loaf, which works perfectly)
1/2 cup (or so) melted butter
First of all, get that macaroni boiling. You’re going to need to cook it. Preheat your oven to 350 degrees while you’re at it.
While that is happening, I take my loaf of sourdough bread and slice it. I then take the innards and pull it apart by hand, placing the good bits into a large mixing bowl. The crusts stay out, though some live to see some dipping into the cheese goo later.
Once the macaroni is done, drain it. I leave it in the large pot I cooked it in but you can also transfer it to a bowl if you enjoy cleaning.
Add the cheddar, sour, parmesan, and cottage cheeses to the macaroni and stir, stir, stir. Get it all nice and mixed together. Once properly mixed, transfer that mixture into the 9×13 baking dish (or whatever you like to use).
Pour your melted butter into the bread crumbs and stir all of that together. Cover the pan of macaroni with the bread crumbs. If you have some parmesan left over, sprinkle that over the top of the whole thing.
Now slide that bad boy into the oven. Give it about 40-45 minutes or so. You’ll know when she’s ready, because it’ll be bubbly and golden brown.
CAREFULLY remove the pan and let it cool a bit.
Devour.
