Eating Out of the Pantry

Every once in a while I notice that the pantry and freezer are exceptionally full, and decide it's time to eat that food up! So, I found some Salisbury steaks in the freezer and made a new recipe for homemade macaroni and cheese. The recipe came from a gal I work out with at Curves. It's packed with protein and has a bit of a tang to it ... it was good. It fed the four of us, plus had enough leftovers for three lunches.

Alice's Macaroni and Cheese 2 cups macaroni, cooked and drained. 2 cups cottage cheese. 1 cup sour cream. 1 egg. 1/4 cup chopped onion. 3/4 tsp. salt. pepper. 2 cups sharp cheddar cheese, shredded (plus a little extra to sprinkle on top). Mix it all together in a big bowel. Pour into a greased 9x13 inch pan. Sprinkle some shredded cheese on top. You can add bread crumbs to the top if you want, I didn't this time. Bake at 350 degrees for about 45 minutes. Yum!