Macaroni and cheese with cottage cheese and sour cream

There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here’s our recipe), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: There’s no need to preboil the pasta. It cooks in the oven, absorbing the liquid from the dairy products.

Featured in: Macaroni and Lots of Cheese

Learn: How to Make Mac and Cheese

Yield: 6 to 8 servings

• 2tablespoons unsalted butter
• 1cup cottage cheese (not low-fat)
• 2cups milk (not skim)
• 1teaspoon dry mustard
• Pinch of ground cayenne
• Pinch of ground nutmeg
• ½teaspoon kosher salt
• ¼teaspoon black pepper
• 1pound sharp or extra-sharp Cheddar, grated
• ½pound elbow pasta, uncooked

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

427 calories; 26 grams fat; 15 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 22 grams protein; 496 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

1. Step 1

   Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.

2. Step 2

   In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve ¼ cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

3. Step 3

   Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

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"This dish has become a family holiday favorite. It's so easy and quick though, that you might want to serve it on a regular basis. I've made this with both regular and low fat ingredients and have been pleased with the results each time, though I wouldn't suggest using fat free products."

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Reviews

1. 

   This was very good. I loved that it was so easy to throw together! At first bite, I thought it was a little bland, but the more I ate, the more I liked it and ended up going back for more. I was just making it for the family, so I halved the recipe. Thanks for a quick and easy mac & cheese!

    

2. 

   This is really good macaroni and cheese. My family thought it was just wonderful. Very easy to put together. Thanks for poating a recipe I will be using from now on.

    

3. 

   Wonderfully creamy texture and great taste. Even though this contains egg, it's not custardy. I really liked how easy it was to prepare. Thanx for posting this recipe. It's a keeper that will get used over and over!

    

4. 

   My family loves this dish. It is the best mac & cheese I have ever had. It is a hit anywhere that I take it. You have to try it!!! It's worth every minute of your time. It is also very easy and quick!!!

    

5. 

   Delicious--I could not stop eating this. Was a little to rich for the mister, but just right for me.

    

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Tweaks

1. 

   I love this recipe! I tweak it by grating a half of a wedge of Romano cheese, and I have always used 2 cups of cheddar, but I will try puttin the third cup of cheddar on the top next time I make it. To keep it from being bland, I add 1 tablespoon of salt per quart of water to the pasta water, don't worry it is not too salty. I add more salt to the mixture of ingredients too. I also do a light sprinkling of paprika on top. The Romano gives another level of cheesy flavor ando aroma It has been a hit at every family reunion!

    

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