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Two-Cheese Macaroni Casserole Recipe
Two-Cheese Macaroni Casserole Recipe photo by Taste of Home

Two-Cheese Macaroni Casserole Recipe

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THIS recipe was given to me years ago by a dear friend. I have shared it with everyone since it’s a good dish to prepare on a busy day…very simple and easy.
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES: 6 servings


  • 2-1/4 cups water
  • 1/4 cup butter, cubed
  • 4 cups (16 ounces) shredded cheddar cheese
  • 2 cups uncooked elbow macaroni
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/8 teaspoon pepper
  • Pinch salt


  1. In a large saucepan, bring water and butter to a boil. Remove from the heat; carefully stir in the remaining ingredients.
  2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until bubbly and macaroni is tender. Yield: 6 servings.
Originally published as Two-Cheese Macaroni Casserole in Reminisce April/May 2007, p48

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Dec. 30, 2014

"Fast, easy and tasty. For a variation add beer in place of water. Nevertheless Mac and cheese"

Reviewed Jan. 12, 2013

"This didn't come out well and I followed the recipe exactly."

Reviewed Dec. 19, 2012

"very good"

Reviewed Aug. 19, 2012

"This was good. I wish it had a little more flavor but it was good. I will probably make this again next week and add some bacon to it."

Reviewed Feb. 16, 2011

"You definitely need all the cheese this calls for! I thought I could get away with adding less. Four cups sounded like so much! But it really adds to the flavor. I added frozen spinach, thawed and squeezed dry, for nutrition and garlic salt for a bit more flavor."

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