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8 oz elbow or cavatappi pasta
2 cups whipping cream
½ cup (1 stick) butter
4 oz cream cheese
8 oz Old Home Sour Cream
8 oz Old Home Small Curd Cottage Cheese
16 oz sharp sheddar cheese, shredded
16 oz. other cheese (use anything in the fridge)
1 tsp salt
½ tsp pepper
30 butter crackers or breadcrumbs (if you like a topping)


1 – Preheat oven to 350 degrees

2 – In a stockpot, cook pasta in 1 gallon boiling salted water 5 minutes; drain and rinse under cold water

3 – In a medium saucepan over medium heat, combine whipping cream, butter and cream cheese.

4 – Cook, stirring constantly, until smooth

5 – Remove from heat

6 – In a large bowl, stir together pasta, cream mixture, Old Home Sour Cream, Old Home Cottage Cheese, all the shredded cheese, salt and pepper

7 – In a food processor, pulse crackers and remaining cheese

8 – Turn pasta mixture into a greased 13×9-inch baking dish; top with crumb mixture

9 – Bake 30 to 45 minutes or until bubbly, serve hot!  Yum!!!!!!