Prep 15 mins
Cook 30 mins
This is a very creamy, rich macaroni and cheese. The kids like it too.
- 2 cups small curd cottage cheese
- 8 ounces sour cream
- 1 egg, lightly beaten
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon garlic salt
- 1⁄8 teaspoon pepper
- 2 cups shredded cheddar cheese
- 7 ounces elbow macaroni, cooked and drained
- Mix cottage cheese, sour cream, egg, salt, garlic salt, and pepper in lg bowl.
- Add cheddar cheese.
- Mix well.
- Add macaroni and stir until well coated.
- Put in a greased 2-1/2 qt casserole dish.
- Bake, uncovered at 350* for 30 minutes or until heated through.
Yahoo! Another make-ahead recipe that tastes great. This macaroni and cheese was rich and creamy, but the best thing about it was how EASY it was to throw together before a birthday party. I made it a few hours ahead of time then baked it at serving time. Yum. Thanks Inez!
This was great, I used the blender and creamed the cottage cheese, (husband doesn't like it lumpy lol) It turned out great, wonderful flavor and texture. Thanks its a keeper.
This was my 2nd attempt at baked mac n' cheese (and the first time I've ever had mac n' cheese with cottage cheese) and I liked this one much better than the other. The only change I made was to sub mozarella for a cup of the cheddar because I ran out. Found this rich but not exactly creamy, probably would be very creamy if I had blended the cottage cheese as another reviewer suggested (might try that in future). The texture was interesting, not really better or worse, just very different. It was easy to put together and the flavor was pretty good. I would double the seasonings next time though. DS was more of a fan of this than I was (the stars were a bit of a compromise), but I'll probably make it again. Thanks for sharing.