Homemade Macaroni and Cheese

Spray a 2-quart casserole dish with nonstick cooking spray; set aside. In small food processor bowl, place cottage cheese.

Baked Macaroni Pie With Cottage Cheese

Process the cottage cheese at high speed for 30 to 60 seconds or until creamy. In a 4-quart saucepan over medium heat, bring the whipping cream to a low boil. Add the creamed cottage cheese. Using wire whisk, stir until the cottage cheese is mixed into the cream 1 minute. Remove from heat. Stir in the Cheddar cheese, Swiss cheese, dry mustard, salt, nutmeg, and pepper until the cheeses melt 2 to 3 minutes. Add the cooked macaroni to the cheese sauce. Spoon the pasta into the prepared casserole dish and cover. Bake for 20 to 25 minutes or until the pasta is hot.

Meanwhile, in a small skillet, over medium heat, melt the butter. Add the bread crumbs. Cook, stirring frequently, for 1 to 2 minutes until bread crumbs become light brown. I am going to LA next week, but maybe after I get back? I love mac-n-cheese. My grandmother always made it with the large elbows, and I carry on her tradition at the holidays for my family that misses her.

I, however, like the small elbows. And I have a great recipe with a breadcrumb topping. Then top off your dinner with their creme brulee. SO good. Just tried this recipe last night and it is awesome! I tried just puree the cottage cheese first in the blender and was unsuccessful. It may be my low-end blender, but is just pushed the cottage cheese to the sides without puree-ing.

We tried the recipe last night too — perfect halloween dinner. Quite tasty though…thanks for trying it first. I see that several people besides myself had the brilliant idea to make this as a delicious, warm, feel-good meal on Halloween night. And it sure lived up to the hype! Great recipe. Thank you for the recipe. I love, love love your site and am currently scouring the archives.

I thought the cheese mix curdled a bit and the oils separated. Anyway, love your writing and your site, keep up the great posts. I had the same problem! It was better the second time I made it — I posted a comment with what I changed today, so it will be at the bottom of this page. Ok, when you really want to get decadent, check this out.

Just thought you might like to know I tried this last night and was really impressed at how well it came out for the simplicity of the recipe. I know, ew. First, some history: macaroni and cheese has always—for as long as I can remember—been my favorite food. I have many other loves, but mac and cheese always comes out on top. When I was growing up, we had an older lady that went to our church, Miss Norma, that was all country and made a fantastic homemade macaroni and cheese.

She knew I loved it so much that she made me a mini pan of it for a gift when I graduated from high school. The other night, I decided to finally make this recipe, although I had an eye on it since I first read it. I will never make another macaroni and cheese. It is soooo rich and cheesy, and I agree that a little cheese on top makes a perfectly crunchy finish!

We actually did use whole wheat elbows, and it still worked great. Thank you for the recipe! And that no-boiling-the-pasta thing is wonderful. This recipe was very tasty, but definitely too cheesy for my taste. Yes I said it! I would have like a little more creamy and a little less cheesy. It was very good with hot sauce on the side. Thank you for another good recipe! This was really great! If I had thought about it, I probably could have guessed that it was going to firm up a lot, but it looked so soupy… it wound up a bit overcooked.

But the flavor was great, and it was so easy. It was still really, really tasty. I made this tonight…it had a really, really good flavor to it.

Easy Mac and Cheese - The Weary Chef

I think I cooked it too long because it was kind of dry. That can definitely be alleviated next time I make it. Was it in there just to make it creamier, and if so, do you think cream cheese would do the same thing? I did a loosely mimicked due to the constraints of what was in my fridge version of this that turned out pretty well. Thanks Deb! I have this in the oven right now. My boyfriend is one happy, happy man. Holy crap! So after coming home from work and sitting for an hour and a half, I decided that it would be the perfect time to have some mac and I whipped out this recipe.

BUT two things I would change: 1 cut the salt. My husband ate nearly the whole thing himself! Hopefully it turns out.. I will be making this again for the 4th of July. I just finished my first bowl. I am a new follower of your blog and I love all your photos! Skip the cottage, for me at least. Mac n Cheese is just the ultimate indulgence. Poo on them. Fabulous recipe, and I appreciated the suggestion to omit the nutmeg.

Perfect fall comfort food; will make again. I know this recipe has been here for a long time, but I do hope that you will find this comment and know how much I appreciate your posting this recipe! We have been looking for a good baked macaroni and cheese recipe for awhile… so we were excited to run into yours. We tried it and it turned out great! So delicious and creamy. We did substitute some of the cottage cheese for cream cheese and still worked great. I am really looking forward to trying this recipe tomorrow night with my boyfriend. He is a beer lover and I was wondering if you had any suggestions on a type of beer to pair with it.

Nutrition information

I can never make enough to have leftovers! The recipe on cookingforengineers. I do skip the topping he puts on it, though. I do admit to adding tuna to my mac n chz and topping it with crumbled Ruffles. Did I say that out loud?! I have no idea why, but mine was not creamy at all, and the top was very hard. If anyone can help me out here, it would be much appreciated.


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Oh goody, you still check up on this. Made it tonight for a fantastic Fat Tuesday dinner and it certainly fit the bill! I made this a few months ago and it was deeeeeeeeelicious. Straightforward, so cheesy, and VERY filling. Great macaroni and cheese. I really appreciate that the neither the macaroni nor the sauce needs to be pre-cooked. Made half a batch using extra sharp cheddar. Very tasty.

My dad used to always make the most amazing baked mac and cheese that he was well known for. My 5 year old pretty much did everything to boot! Great recipe for kids. The cheese crust was the best. I will keep the method but tweak it. For that sliceable like-grandma-made, I love cookingforengineers. Oh man. I just made this, with the addition of some panko on top of the cheese.

It was beyond amazing, and easy easy easy as advertised! To begin with, this looks amazing. Would it be a sin to add some green chile and a feta on top? After a stint in Albuquerque, the fiancee and i have a full blown addiction to the green. I plan on making this for dinner tonight. We went to Wichita for sushi last night, but the whole way down we were talking about this mac and cheese. By the time we got there I no was no longer in the mood for sushi…. I am the cook in the household and am always looking for great recipes.

I have this whole texture thing with different foods. Perhaps my cheese was too strong, because I needed to take a bite of salad in between devouring the pasta. My mom bought the cheese probably at some outrageous price. So, next time I make it, I would use a more mild flavor.

This was an incredible recipe! I have been craving real mac-and-cheese for months! I am new to your blog. I have been sick on the couch for months I wish I discovered your blog months ago! I have read all of your postings and love your style of cooking! Every recipe I have tried on your site has worked! I have been telling everyone about you, thanks for sharing your kitchen and your life with the world. You are doing a wonderful thing. Thank you! Deb, I have made this recipe dozens of times for myself and friends when I wanted some comfort food.

Thanks for the great recipes! And it reheats pretty well. I hate cooking pasta then turning around and baking it into submission. This is a keeper. I made it twice, once with full fat cottage cheese and once with low fat. I was skeptical on the low fat, and it seemed a little watey when I pulled it out of the oven, but it was actually great when I dove into it half an hour later. I think I added too much pasta on version 2, so it was a little dry, but version 2 was perfect.

Deb, thanks sooo much for this recipe! It was very tasty. I noticed that you skipped the nutmeg, but I actually left it in and was pleasantly surprised with the aroma it provided the dish. I always ended up back at the Martha Stewart recipe. However, last night, after being phoneless all day and having my car broken into, I needed mac n cheese. Not long after you first posted this receipe I stumbled across it looking for what to make for dinner, well I ended up just having a caprese salad and completely forgot about mac-and-cheese I know criminal!

So sad. So much for ordering chinese for dinner! Made this last night — ended up kind of oiling yet dry. What did we do wrong? A little more work but it might be right up your alley! I found that this tasted better reheated with extra cheese and a bit of milk to make it saucy. My first time ever commenting on a blog. Been drooling over your blog for a couple of months now and yesterday, while looking for a chicken recipe, saw this lovely mac one.

Too lazy to check metric equivalents, I added a whole g packet of wholewheat macaroni elbows to the pot. Decided that it might be advisable to check and realised that I then had to double the rest of the ingredients. That had the result of making a HUGE amount which is wonderful — I am adding leftover shredded chicken to it tonight and then we will be digging in again! I used yoghurt instead of cream cheese and crumbled in about g gorgonzola that I had available on top of the rest of the cheese. Suffice to say it is very filling and intensely satisfying.

We just polished this off. Absolutely delicious. As Deb suggested, I pureed the cottage cheese before adding the milk gradually. No grit at all. Just a great, simple rendition of mac and cheese. I was just wondering why do you need to puree the cottage cheese and milk first? And, also, could I use cream cheese and sour cream in place of the cottage cheese? All the supermarkets carry exclusively low fat cottage cheese :. Thanks for helping out Deb! I grew up trying to convince my mother to buy boxed mac and cheese whenever possible I can count the number of times she agreed on one hand , as she always made it homemade.

Steps to Make It

With onions. And cracker crumbs. Both of which I despised immensely. I used ricotta, skipped the butter, and used some ends of extra sharp cheddar and garlic herb cheddar and parm less than a pound though along with whole raw milk. I printed this recipe out because it looked so darn good. I made it last evening and yes it was very good. I would not change a thing.

I take that back, I would lower the temperature on my oven to — and perhaps use a water bath, it browned to quickly on the bottom. Being African American, for some reason we feel we make the best mac and cheese and it is a staple at our Thanksgiving dinner. My mom never ever brought that blue box into our home, always made it from scratch. Last year I gave my brother another recipe because he makes the Thanksgiving dinner which was good, but this year I am submitting this one…..

Love, love, love your blog. It was delicious. We used a good sharp cheddar and a bit extra cayenne and it was exactly what the doctor ordered! I did this with sour cream instead of cottage cheese, and a combination of odds and ends of half and half, cream, and soy milk for the milk. Came out fab! It was a fantastic addition to my evening, and was so rich and so well balanced by its counterparts.

Thanks for the recipe, Deb! My kids loved it and so did I. I expect this will be my go-to recipe for mac-n-cheese! This is exactly what I was looking for and it was so easy to boot! Also, I made the pound of cheese with half sharp cheddar, a bit of parmesan and the rest colby jack.

Best attempt at this yet…this is my new go to recipe for baked mac n cheese! This is the easiest mac and cheese I have ever done in my life…I never cook on a Friday night but I wanted something comforting. I used my mixer to blend the ingredients.

I used almost a tsp. It is sooooooo good. My only concern was the placement in the oven since my element is at the TOP of my electric oven. Was it supposed to furthest away from the element? Certainly an easy recipe and with half white sharp and half medium yellow Tillimok this came out as tasty as it looked! Was well satisfied with the result on a chilly southern california day. Happy New Year to all! Ok, this looks amazing. Hers calls for cottage cheese, sour cream, an egg and extra sharp cheddar. The secret is to underboil the elbows and let the mixture sit for at least overnight before you bake it.

I am going to try your version for more immediate gratification!

Easy Mac and Cheese

Thank you. I am smitten with your kitchen. This one is a keeper! Love your site! It was delicous! I had to hide the cottage cheese container though, or she would not have eaten it! I liked that this was easy to make, no cooking the noodles on the stove or making a sauce. Might have been too large.

Really great, easy and totally delicious for all ages, as we proved tonight.

The 5 Super Secrets Behind Our TOP Recipes

It was different, and I liked it! I love my more intensive recipe that involves making a sauce and all, but you may have won me over with the no boiling thing. I used ricotta instead of cottage cheese, and it still turned out great!! And it reheats like a dream even 5 days later — my wonderful lunch today. Thank you so much! Im trying this tonight! Thanks for the yummy idea!

What a great feature and 2. Thank you thank you thank you! I cook for Hillel of Colorado on Fridays, feeding somewhere between people. It still looked delicious while putting it together! Deb, Listened to you on Martha Stewart Everyday Foods last week while driving to my sons soccer game. Went to The Smitten Kitchen as soon as I got home. Love it!

Well, my search is over, I will look no further! I keep thinking I will freeze some for life with a new baby — but then we eat it all. I have made one adjustment — I add a head of raw cauliflower cut into mini florets the size of the pasta and it adds a great flavor and a veggie…making a one dish meal that almost feels healthy. I am the laziest of lazy chefs, and I have simplified this recipe even further! I use literally only three ingredients: pasta, half and half, and shredded cheese. We just had one yesterday, and I made a double batch of this — it was a huge hit with the adults and kids alike.

Anyway, for anyone who is interested, all I do is pour the pasta into the pan, cover that with a pint carton of half and half no measuring! I just make a nice thick layer, then cover with foil and pop in the oven for the first 30 min. When it comes out, I sprinkle with another generous handful of cheese no butter and pop back in for the last 30 min.

And when I buy the pint of half and half and a disposable pan, I literally have no clean up other than the serving spoon. Is there any better comfort food? Deb, I love this recipe!! I needed a mac and cheese for a busy weeknight dinner and this is the one. I love it. It is so simple and delicious.

Thanks, I love your site. As a 33 year-old bachelor, I love this site! I seem to be the only person in my family who was not born with the Southern Cooking Gene, and actually believed that I was hopeless in the kitchen and resigned to a life of take out, cereal, and sandwiches. Macaroni and Cheese is my favorite food ever, and I happened upon your website and became, well.. Crossing my fingers and hoping for the best, I made this recipe on Friday night, and when I finally tasted the finished product, I could hardly believe that I had made it!

Thank you so much for giving me confidence in the kitchen! Who knew Macaroni and Cheese could be so profound?! If I make this ahead up to putting everything in the pan and leave in the fridge for a day before baking, will it be okay? I searched high and low for a great recipe at Thanksgiving. Solidly good. It was a little flat for me. So here I am again. Dare I try it for Christmas? What are your honest thoughts when comparing the two. I hate the mac n cheese that you can cut into chunks.

And a sharpness. Even with the pecorino the Martha recipe lacked any bite. Thanks for any thoughts. Love your site. Ah- one more question…how does this do when making ahead? Wondering if baking ahead will dry it out? Hi Carli — So, the Martha one will reheat better because it has a bechamel white sauce to suspend the cheese and this is mostly melted cheese and milk, no sauce.

That said, you can also make the whole thing the day before and just bake it the day of and it will be bubbly fresh. The Martha one is a little looser, but could be made more so by holding back some noodles, making more sauce or even playing around with dialing the flour back in the sauce a little, making it less thick. You also could punch up the cheese — using all cheddar for the gruyere and increasing the salt. Hope that helps. I am keeping it for all future mac and cheese uses, especially on a cold night with a good movie or tv show.

One of our favorite combos! Love the simplicity. Love your blog! Many thanks. Made this tonight, and it turned out great! I added a head of broccoli to the blender step just to make me feel less guilty, still tasted amazing! Made this tonight, followed recipe to a T. Was terrible, hard to choke down. Sadly, the hunt is still on for a decent edible mac n cheese.

Did u use full fat? Ran across this — and now my plan is mac and cheese with an arugula salad on the side! Not at all what I had expected, but boy oh boy does it sound yummy. So than I decided to make it less creamy by baking it more. It failed. I made this with ricotta rather than cottage cheese like a few commenters had suggested. Not worth making again that way. It tasted fine, nothing special, and was a bit greasy. It also was unattractively chunky-looking. With ricotta, this was not. The amount of pasta appeared so disproportionate to the huuuuge amount of cheese that I was skeptical — but I, um, might have just eaten almost a half-pan by myself.

Curious if this will freeze and thaw well? My daughter loved the other Mac and Cheese on this site, but this one looks so much easier…. Kim — The other mac-and-cheese will probably freeze better. This one is best when first made. Loved this recipe- for my teenage daughter I substituted quinoa pasta and skim plus milk. Dijon mustard was fine. LOVE the no-cook pasta idea. I just forwarded this recipe to my married working daughters who are always looking for easy and hearty recipes for their hungry hubbies. Deb- I love your new cookbook- wishing you continued success!

I made this a few days ago for my classmates and it was a big hit! Making it again tonight for my boyfriend and myself. Made this on Christmas to go with fresh ham. It was a major hit! Used whole grain pasta and it was still fantastic! I have made this several times now. Love it. My favorite substitution has been Creme Fraiche for the cottage cheese.

It was all I had in the fridge one night and so used it instead. I also have been throwing in some black truffle oil, just a couple of teaspoons. People seem to think it takes it over the top. I made this this weekend and it was so delicious. Made this last night and it was so good.

Hit the spot on a cold night with some steak. I kinda guilted myself into making a salad too but I knew all I really wanted was the mac and cheese! I might add a bit more liquid to make more sauce.