Here’s another gem from the 1968 BHG Casserole Cookbook: Macaroni Cheese Deluxe. The caption on that photo reads: “Macaroni Cheese Deluxe is sophisticated enough for a special family affair or company elegance. The tangy sour cream makes this classic casserole saucy.”
Saucy. Elegant. I’m sure.
1 7-oz. package elbow macaroni
2 cups small curd cream-style cottage cheese
1 cup dairy sour cream
1 slightly beaten egg
3/4 tsp. salt
8 oz. sharp process American cheese, shredded (2 cups)
Cook macaroni according to package directions; drain well. Combine cottage cheese, sour cream, egg, salt, and pepper. Add shredded cheese, mixing well; stir in cooked macaroni. Turn into a greased 9x9x2 inch baking dish. Sprinkle with paprika. Bake in moderate oven (350F) for 45 minutes. Serves 6 to 8.
I’m not sure what makes this deluxe. Maybe it is the parsley stuck in the middle.