MAC AND CHEESE WITH POPCORN TOPPING
8 ounces elbow macaroni
8 ounces sharp cheddar cheese, shredded
12 ounces small curd cottage cheese
8 ounces sour cream
1/2 cup milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper
4 cups freshly popped corn
1/3 cup butter,melted
1/2 teaspoon dried parsley flakes
Preheat oven to 350.
Cook and drain the macaroni.
Meanwhile, in a large bowl, combine the cheeses, sour cream, milk, mustard, salt/pepper, and cayenne; stir well. Pour the drained macaroni into the cheese mixture and stir until blended. Transfer everything to a 9 by 13 baking dish.
Put the popcorn into a large bowl and crush it slightly with the back of a wooden spoon. Pour in the melted butter and parsley, stir well.
Sprinkle the popcorn mixture over the pasta and bake for 30-35 minutes, or until golden brown.