Deluxe Macaroni and Cheese

Deluxe Macaroni and Cheese

  • Prep Time: 0 mins
  • Total Time: 50 mins
  • Servings: 8
  • Ingredients

  • 2cupssmall curd cottage cheese
  • 1cupsour cream
  • 1egg, lightly beaten
  • 3/4 teaspoonsalt
  • garlic, salt and pepper —
  • 2cupssharp cheddar cheese, shredded
  • 1 (7ounce) packages elbow macaroni, cooked and drained
  • to tastepaprika(optional)
  • to tastebuttered bread crumb
  • 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 quart baking dish.
  • Top with bread crumbs.
  • Bake, uncovered, at 350 for 25-30 minutes or until heated through.
  • Sprinkle with paprika if desired.
  • Reviews

  • “one of my kids favorite mac & cheese recipe (except for the orange stuff in the box!)So this is a good compromise for us!”

  • “Ok for a pot luck, but kind of lacking flavor for me. I would add more actual cheese and decrease the amount of cottage cheese (it seemed a bit much).”

  • “This was sooooo easy to put together and sooooo good. My husband and I both loved it. He said it was the best Mac & Cheese recipe I’ve found yet. My 7yr. old wasn’t as crazy about it though. I’m thinking between the sharp cheddar & the sour cream, that it might have been a little to rich for her tastes.”

  • “The first time I made this recipe I used cheddar cheese like the recipe called for and family said it was a keeper.This time I used what I had on hand which was Texmex Mozzarella-Cheddar-Monteray Jack Cheese and I added 4 slices of cooked and chopped bacon.I plan on freezing some.5 stars from the family.”

  • “This is my first ever ‘mac and cheese’ and it was yummy. I replaced half the cottage cheese with cream cheese because I am not such a fan . Next time I will probably halve the sour cream too and maybe even replace the cottage cheese entirely. The crust was awesome and really made it. Thanks for posting!”

  • “I have never made macaroni and cheese with cottage cheese and sour cream, but it was delicious!Thanks for sharing!”

  • “I made this last night and really enjoyed it.I iked the taste the sour cream added to the cheddar.”

  • “Delicous!Very creamy and ooey-goey.The sour cream adds a beatiful depth to the flavor.I added a litte tumeric and dry mustard and it turned out a georgous yellow color.It is even great re-heated the next day, unlike most others!”

  • “I am first time cook.I tried this out because I am from the south and love homemade Mac & Cheese.I added a little extra cheese just because I like it extra cheesy, but other than that, this recipe was absolutely amazing!Myself and my kids loved it and I can’t wait to make it for the rest of my family for thanksgiving:)”

  • “The four star rating is for my kids – they LOVED it and were quite happy to take leftovers to school the next day.My husband and I weren’t quite as fond of it.The second time I made it, I didn’t have cottage cheese, so I added some cream cheese instead (not quite as much, though).”

  • “This dish is not your typical mac & cheese.I did not care for the texture – a little too thick and not very creamy.The flavor was more that of a potato dish than a pasta dish in my opinion – probably because of the sour cream.I thought it was OK, it just wasn’t what I was looking for.I took it to a potluck dinner where there were two other mac & cheese dishes and this one was neither the best or the worst.There were 50-60 people at the dinner and I still took home more than half of it.”

  • “Thanks Linda for a very nice recipe.I was looking for something to feed 5 kids I was babysitting for (all between 10 & 6) and this sounded like a winner.Of the 5, 3 declared it the BEST ever.Of the 2 left, one wouldn’t even consider it with the white showing (cottage cheese) and the last one saw a speck of black from the pepper.Jeez, what to do – so as you can see it’s not the recipe, but the cook.I felt it was a very nice, easy, and attractive mac & cheese and this will be my new recipe of chose.Thanks again.”

  • “Absolutely delicious. It was slightly salty- maybe I’ll replace some of the cheddar or cottage cheese with mozzarella next time, but other than that, a fabulous recipe! I cooked for 2 hungry men, and they loved it!”

  • “Whoopee! I finally can say that I like macaroni and cheese. This was excellent! I couldn’t imagine the three kids eating it with tell-tale signs of cottage cheese floating around, but they loved it too! I used low fat cottage cheese, sour cream and cheese, but it didn’t taste light at all. Quick and easy and I’ll be making this one every time. Thanks a bunch.**Update** I made this again and cooked longer.No sign of cottage cheese this time.Just in case the idea of lumps turned you off.”

  • “This was excellent!!! I made it for the 4th of July and everyone loved it, there wasnt any left.”

  • “In my opinion this recipe deserves more then five stars.I have been making itsince the late 1960’s.It was in a Better Homes & Gardens magazine; 1967 I think.My children use to call it Mom’s Special Mac and Cheese because back in those days the food budget was tight and three different cheeses made it a little on the pricey side so when I did make it it was indeed special. My four children use only this recipe to this day.We reserve some of the shredded cheese as a topping along the the buttered crumbs, garnished with a sprinkling of paprika.In place of bread crumbs we use butter cracker crumbs tossed in melted butter.”

  • “Wonderful fluffy texture & flavor. I used 1/2 tsp of a mixed garlic pepper salt blend. This dish is perfect to bring to a gathering. Quick, easy, and Oh-so-good!”

  • “This was my first attempt at a homemade mac and cheese! My guests loved it and it was soooo easy to do! Not too rich either…thanks!”

  • “I came across this same recipe printed in our local newspaper last week. I couldn’t believe not only how easy it was to prepare but how delicious! The only thing I add were 2-3 tablespoons finely minced onion. Best to let the mac ‘n’ cheese set 10 minutes before serving. I didn’t butter the breadcrumbs. Instead I crumbled day old breadcrumbs, then dotted the mac with butter. Used 1/2 Tillamook Special Reserve White Cheddar and 1/2 Tillamook Sharp Cheddar. Happy not to have to make a cheese sauce. This was dump and cook, simple as that!”

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