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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
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    10 servings

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

Directions

  • 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.
  • 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.
Nutrition Facts
1 each: 255 calories, 13g fat (9g saturated fat), 71mg cholesterol, 492mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 14g protein.

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Reviews

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Average Rating:
  • Jill
    Jan 30, 2021

    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.

  • Dawn
    Aug 4, 2020

    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!

  • JerseyGal262
    Feb 17, 2019

    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!!!

  • scotland1
    May 8, 2015

    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.

  • sstetzel
    Mar 12, 2015

    No comment left

  • atasteoftime
    Mar 12, 2015

    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.

  • puffybloomers
    Mar 11, 2015

    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

  • MaggieWB
    Dec 26, 2013

    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.

  • dshealy69
    Nov 27, 2013

    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.

  • CarlyFace
    May 29, 2013

    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!