Creamy Macaroni ‘n’ Cheese

  • Prep Time: 30 mins
  • Total Time: 55 mins
  • Servings: 8
  • About This Recipe

    “A remade comfort dish. Easy to adjust to anyone’s dietary needs. A teaspoon of cumin in the cheese mixture makes for a tangier mac and cheese if you want a different taste.”


  • 1/3 cupfinely chopped onion
  • 3 1/2 cupscooked elbow macaroni
  • 1 3/4 cupsshredded low-fat cheddar cheese
  • 2teaspoonsminced fresh parsley
  • 1/2 cupfat-free evaporated milk
  • 1 3/4 cups2% fat cottage cheese
  • 1teaspoonDijon mustard
  • 1/2 teaspoonsalt
  • 1/4 teaspoonpepper( fresh ground makes it really good)
  • Directions

  • In a microwave-safe bowl, cover and microwave onion on high for 2 minutes or until tender; drain.
  • You could just caramelize the onions in a skillet on the stove top if you don’t want to stink up the microwave.
  • Add the macaroni, cheddar cheese and parsley.
  • In a bowl mix the milk, cottage cheese, mustard, salt, and pepper.
  • Mix until it is well combined and somewhat smooth.
  • Stir into macaroni mixture.
  • Pour into a 1 1/2 quart casserole coated with nonstick cooking spray.
  • Bake, uncovered at 350°F for 20- 25 minutes or until lightly- browned.
  • Burnt cheese bits are good.
  • Reviews

  • “Yum! I had trouble staying out of this it’s so good! I’m never sure how much pasta to use when a recipe calls for it already cooked. In this case I used 2 cups of dry macaroni (which was probably closer to 4 cups cooked). I decided to throw the onion in the boiling water with the macaroni to cook it which worked great. I mixed everything except the onion & macaroni together then added those items once cooked. I also saved back a couple Tbsp of cheddar to put on top (and used regular not low-fat). I used a 2 qt casserole because I was afraid it would overflow my 1 1/2 qt dish. This was excellent and will definitely be made again! Thanks for posting!”