Deluxe Macaroni ‘n’ Cheese
Our six grandchildren, who don't think a meal is complete without macaroni and cheese, love this creamy version featuring cheddar and cottage cheese.—Bertha Johnson, Indianapolis, Indiana
Ingredients
- 2 cups 4% cottage cheese
- 1 cup sour cream
- 1 large egg, lightly beaten
- 3/4 teaspoon salt
- Garlic salt and pepper to taste
- 2 cups shredded sharp cheddar cheese
- 1 package (7 ounces) elbow macaroni, cooked and drained
- Paprika, optional
Reviews
My mother and every mother I know from Kentucky has been making a similar recipe for kajillion years. This recipe is super yummy. I have been using this recipe since 2009. Couldn't remember the exact amounts after I moved. Thank you so much!!!! I am lactose free and gluten free so sharp cheddar, gf elbow pasta, dairy free sour cream or taking in a lactaid pill at the beginning of the meal helps. So delicious!!! Thank you again.
I did use more than 3 ingredients since I did not have the ingredients needed: I'd used a combination of cavatappi and rotini pasta, an Italian 6-cheese blend, finely shredded and 1 cup SOURED milk as I did not have sour cream. I'd used 3/4 tsp. garlic powder. This recipe is delicious!
This dish has become a family favorite. It is so good and young and old like it. I often bring it to potluck dinners. No problems with it as others had. Follow the recipe and it turns out great. I give it 5 yums!!!
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.
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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!