(Mine's in the pink casserole)
As you can see, there was some pretty stiff competition:
The lovely and amazing Gina took these pictures... thanks to her for that and the use of her oven for reheating the mac I carted from Sacramento. Speaking of, there were some recipe requests, so I've posted it below... The original recipe came from Kathryn (thanks Kathryn!), but I modified the hizzy out of it. Here's my version:
Serious Mac & Cheese
16 oz. pasta (I like mini penne) - cooked al dente
2 cups cottage cheese (whole) - creamed
8 oz. sour cream (whole)
3 eggs - slightly beaten
1/2 of a whole nutmeg - freshly grated
salt & pepper - to taste
6 cups cheese (I like 1/2 & 1/2 sharp cheddar and
gruyere) - freshly grated*
*I avoid pre-grated cheese in general because
of the extra additives and weird texture...
Preheat your oven to 350°. Mix the cottage cheese, sour cream, eggs, nutmeg, salt & pepper in a large bowl until well blended. Mix in the grated cheese (reserving 1/2 to 1 cup for the topping), then the cooked pasta. Top with the remaining cheese. Bake for 45 minutes to 1 hour - until top is nicely browned. Eat, eat, eat.
That's it! You don't even have to make a roux! Yaaaaaay!