185 down : 180 to go

Best Ever Mac and Cheese


  • 1 (16 ounce) package elbow macaroni
  • 1 (16 ounce) package cottage cheese
  • 1 cup sour cream
  • ½ cup butter
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 (10 ounce) can whole peeled tomatoes with juice or frozen from last year’s harvest along with some tomato juice
  • salt and ground black pepper to taste

Preheat oven to 350°.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until macaroni is cooked through but still slightly firm, about 8 minutes. Drain well.

Combine the cottage cheese, sour cream, butter, and cooked macaroni in a large baking dish. Stir in the Cheddar cheese. Arrange the tomatoes on top, then pour the tomato liquid over the casserole. Season with salt and black pepper.

Bake in the preheated oven for 20 minutes, then mix the macaroni and cheese thoroughly. Continue to bake until lightly browned and bubbly, about 15 minutes more.

Makes 12 servings

Source : Allrecipes.com / Frackfamily5

The night I made this our friend stopped in for dinner. He happens to love macaroni and cheese and when I told him what we were having, he couldn’t wait. This was really, really good. It certainly exceeded my expectations.

I am still trying to use up tomatoes that are in my freezer. Before I put them there I had blanched and peeled them, slightly crushed them and put them in baggies. Crushing them resulted in an abundance of juice, so that was collected and frozen in batches too. It seemed reasonable to use what I had on hand in place of the canned tomatoes. It might have made a difference in the taste too.

Super creamy and loaded with cheese, that’s the way macaroni should be! There were no leftovers from this meal.

This entry was posted in Casserole, Meatless, Pasta and tagged , , , . Bookmark the permalink.

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