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Two-Cheese Macaroni Casserole Recipe

Two-Cheese Macaroni Casserole Recipe

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. YIELD: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.

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Two-Cheese Macaroni Casserole

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Reviewed Feb. 17, 2016

"used 1 C Sour Cream instead of cottage cheese"

Reviewed Nov. 29, 2015

"Great recipe! I borrowed from JakeFell, reducing the amount of butter and adding sour cream. I used muenster and cheddar cheese and added about a tablespoon of dried parsley. After baking for 45 minutes, I uncovered it and sprinkled crushed wheat Town House crackers and baked uncovered 20 minutes longer. Excellent!!"

Reviewed Jun. 2, 2015

"I added a 4 oz. can of green chilies and 6 crumbled strips of bacon. Also a splash of hot sauce. It turned out amazing!"

Reviewed Jan. 28, 2015

"I used only .6 lb sharp cheddar, cottage cheese w/chive and a few red pepper flakes-it had great flavor!"

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."

Reviewed Jan. 28, 2011

"A wonderful recipe. We love it!"

Reviewed Oct. 24, 2010

"I made this and it turned out great. Baked it alittle longer and stirred it twice. Reduced amount of cheese-still came out good."

Reviewed Oct. 20, 2010

"I followed the recipe word for word and found it to be greasy and not the best flavor, kind of chewy was one reaction."

Reviewed Mar. 30, 2010

"This is the ultimate in no-fuss!! Boil water and butter, toss in macaroni, cheeses and spices - 45 minutes later, an absolutely awesome mac'n'cheese that is usually eaten in one sitting by my family of four. My daughter tries to have a leftover serving to take for school lunch. My only change is reducing the butter to 2 tablespoons and I also add 1 cup of sour cream. Gotta try this one!!"

Reviewed Nov. 8, 2009

"When I made this it went badly...pulled it out of the oven and it was watery with clumps of cheese. Thought dinner was ruined but I had a can of cheese soup in the cupboard. Poured it in, heated for a few more minutes, and dinner was served. Not only that but the kids LOVED it."

Reviewed Apr. 19, 2009

"I made this for a friend and she absolutely loved it. My daughter was jealous and asked me to make it for her. I am making it tonight so that we can experience this. What a simple recipe."

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Wine Pairings

Full-Bodied White Wine

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