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This delicious dish puts a new twist on traditional macaroni and cheese. The three different cheese flavors blend wonderfully. Plus, it's easy to prepare—I plan to make it often when husband Ken and I start traveling.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 cup) equals 508 calories, 31 g fat (20 g saturated fat), 101 mg cholesterol, 1,109 mg sodium, 33 g carbohydrate, 1 g fiber, 23 g protein.
Originally published as Rich 'N' Cheesy Macaroni in Country Woman January/February 2001, p29
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Reviewed on Feb. 07, 2012 by lostiniowa68
Oh. My. Goodness. This is Sooo good! I've been looking for a good mac & cheese recipe and I FOUND IT! Yum! I mixed everything together before I put the cheddar cheese on top.like I said - YUM!!!
Reviewed on Jan. 05, 2012 by kristine g
While not low fat - wonderful - just like mom used to make. Loved it!! I think after making this, my son will never let me make a box of mac and cheese again, though.
Reviewed on Jan. 04, 2012 by meyekidsrgr8
This was the BEST macaroni and cheese I've ever made!!!
Reviewed on Jan. 02, 2012 by GATechMom2
This is the best homemade mac and cheese I have ever made. My children won't eat any other type now.
Reviewed on Jan. 02, 2012 by pamelah55
I have made this recipe 3 or 4 times. I use a little less cottage cheese than what the recipe calls for and I mix most of the cheddar in with the velveeta. My family loves it.
Reviewed on Dec. 18, 2011 by dschultz01
I make this recipe all the time, and each time I have several people who ask for the recipe. I use Panko bread crumbs for the topping, and I also mix in about half of the cheddar cheese, because it seems like too much to put on the top.
Reviewed on Oct. 13, 2011 by theresahill
Great recipe. My children loved it. This one is a keeper!
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