Deluxe Macaroni 'n' Cheese Recipe
- 2 cups (16 ounces) 4% cottage cheese
- 1 cup (8 ounces) sour cream
- 1 egg, lightly beaten
- 3/4 teaspoon salt
- Garlic salt and pepper to taste
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 1 package (7 ounces) elbow macaroni, cooked and drained
- Paprika, optional
- 1. In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add cheddar cheese; mix well. Add macaroni and stir until coated.
- 2. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with paprika if desired. Yield: 8-10 servings.
1 each: 255 calories, 13g fat (9g saturated fat), 71mg cholesterol, 492mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 14g protein
Reviews for Deluxe Macaroni 'n' Cheese
"My sister in law and I liked it very much. Since she is on Dialysis she can have some of it. Will make it again."
"Very poor recipe. I was not happy at all with the results. I had to cook it for quite a lot longer and add quite a bit more cheddar to the dish to make it edible. I agree with puffybloomers review - it was lumpy. I was so optimistic but sadly was disappointed."
"can't understand the good reviews. thought it was awful. I like mac and cheese to be smooth and creamy this was grainy and lumpy. yuk"
"I noticed, except for the pasta, this recipe is low carb (for mac and cheese) so I replaced the pasta with high fiber, low carb pasta, and served it to family, including two diabetics. They were thrilled to see a favourite comfort food back in their lives and the others swore it is better than sauce made with flour and processed cheese. It was a huge hit, and blood sugars didn't soar. Thank you so much for this wonderful recipe."
"I have been using this recipe for years. My kids look forward to the Holidays because they can't wait for me to make it. I use the small curd cottage cheese and even though my kids don't like cottage cheese they love this! For a healthier version you can substitute plain fat free yogurt instead of sour cream and the results are the same."
"This is one of those fabulous, delicious meals that really does come together in minutes. I personally haven't had any problems with "curd-y" mac & cheese (I followed the recipe exactly), but here are a couple tips that may help with that if you decide to attempt this recipe again:1. Make sure you're using 4% cottage cheese; the higher fat content helps ensure "meltability" and integration into the sauce.2. Process the cottage cheese in a blender until smooth before mixing it into the other sauce ingredients. Voila! No more lumpy cheese curds, even before you popit into the oven. :-)Hope this helps, and enjoy!"
"I had some cottage cheese I needed to use up and this looked appealing.... it was great!! Even better the next day... this is a keeper!!"
"This was excellent Mac n cheese.... The whole family loved it. The only changes I made were adding a 1/2 tsp of ground mustard and a some shredded Parmesan on top before sprinkling the paprika! Will definitely make again!"
"This is the best Macaroni and Cheese I have ever tried. It is a family favorite."
"This is a very good variation to regular mac and cheese. The presentation looks better, if you use the very fine ground cottage cheese, such as Michigan Brand of small curd, or whip the cottage cheese ups a little. But the taste is excellent! I made if for a family reunion, and was recently asked to bring it to another family gathering again."
"This is the BEST Mac'n'Cheese. My 91 year old father-in-law and 62 year old husband this this dish is outstanding."
"This is one of my daughters favorite and requests it everytime she is home from college."
"added about a 1/4 cup of milk and it was yummy!!"
"This was so dry and the cottage cheese did not melt. I used small curd and made the recipe according to directions. If you like a creamy mac and cheese this is NOT for you."
"Excellent! Everyone in my family loves this! Very rich & creamy. A nice change!"
"I found that this was simple, easy and quick. The cheeses melted together beautifully and there were no "curds floating around in there" as some have suggested. I think if you follow the simple directions, you will find that you have an outstanding dish. If you want to make it a main dish, then I am sure that cubed, cooked ham, chicken or slices of smoked sausage would work very nicely. This is a very good recipe. If you are concerned about sodium and fat, use low or non fat sour cream and cottage cheese and use garlic powder instead of garlic salt. Use a salt substitute if you need to. My family really enjoyed this dish."
"Just made this for tonight. Doubled the recipe and froze a batch. I added parsley, dried onions and chopped ham to make it a Main dish. What kid doesn't like Mac N Cheese :)"
"I USED SMALL CURD COTTAGE CHEESE, THE RECIPE DIDN'T SPECIFY. IT WAS GREAT. I WILL DEFFINATELY BE MAKING THIS, AGAIN."
"Absolutely delicious! I've made it a number of times and there has never been leftovers! YUMMY :)"
"I did not think the cottage cheese would work in mac n cheese but it really did! Definitely would make again to switch up mac n cheese"
"Best Macaroni and Cheese EVER! Served it along with a garlic Rotisserie chicken from the deli and fresh steamed broccoli. It was a huge hit with everyone!"
"Really? Did I miss something? Is the cottage cheese supposed to melt? Because mine didn't and the cheddar seemed to disappear. This was okay, but it was neither the dense baked mac & cheese variety nor the creamier version. And that cottage cheese hanging around in there was a little odd. Won't be making this again."
"My husband said this was the best pasta dish I've made! I substituted whole wheat pasta and also some mild cheddar cheese and colby jack cheese, along with the sharp cheddar. Also, I topped it with a light sprinkling of breadcrumbs. It was yummy! I'm definitely keeping this recipe in my box for future dinners!"
"Made this for an Easter lunch. Everyone complimented it!"
"a HIT at the Christmas Eve dinner! even better the next day. LOVED it!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.