Prep 2 mins
Cook 45 mins
This is a dump and bake recipe which turns out delicious, creamy comfort food. Tip of the hat to my sil, Candy, for providing this recipe.
- 2 cups elbow macaroni
- 2 1⁄4 cups boiling water
- 1⁄4 cup butter
- 8 ounces shredded cheddar cheese
- 1⁄8 teaspoon salt
- 1 lb cottage cheese
- Preheat oven to 375 degrees. Grease a 9 X 13 pan (I just spray it with Pam) and dump ingredients into pan, stirring to combine.
- Bake for 45 minutes.
- If you like a crispy top, put it under the broiler for a few minutes, watching carefully to ensure it doesn't burn.
This is such a great recipe! WOW!!!! I had my doubts about this and honestly didnt think it would work out, but boy was I wrong. This comes out creamy, cheesy and flavourful! YUM! My only changes were to add some seasonings to the cottage cheese, leave out the butter and to top the whole thing with some cheese about 15 minutes before the end of the baking time. I have made this several times and cant wait to make it again, its such a time saver!
THANK YOU SO MUCH for sharing this keeper, chef!
Made and reviewed for one of my babies during PAC Spring 2012.
THIS IS BY FAR, THE BEST NO BOIL MAC AND CHEESE RECIPE!!! The best part is that cuts out alot of fat since you only use 8 oz of cheddar cheese...It is also cost effective as cottage cheese is much cheaper than cheddar cheese! <br/><br/>I love mac and cheese, and this, by far. is the BEST recipe, ever...<br/><br/>I added 1/4 of a minced onion just to add a little more flavor the fist time I made this...and it rocked! The second time I made it (which is a few days after the first time cuz it was SOOO good) I did not add the onion and it was just as good..<br/><br/>Thank you Chef, for sharing this AWESOME recipe!