Recipe by Carolinagirl
"Rich and cheesy but not too dry. My family loves this and we have it for all our big meals."
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1 (16 ounce) package
2 (8 ounce) packages
mild Cheddar cheese, shredded, divided
1 (8 ounce) package
sharp Cheddar cheese, shredded
salt and ground black pepper to taste
I added a few spices to make it a little more personal to our family (onion powder, garlic powder, little dijon mustard, little Frank's Hot Sauce, fresh ground pepper) but other than that, I kept to the recipe. I did not try this myself but I was told by my husband that the kids really liked it. They both had seconds. My husband said it was good but a little thick for him.
it was thick and creamy, very good, but I prefer a stronger flavor
You dont actually need 2 bags of mild cheddar cheese, comes out fine! Delicious!
I loved how easy this was. My daughter and husband loved it. It turned out creamy and yummy. They don't like cottage cheese, so I substituted plain yogurt. I really liked the fact that I didn't have to use flour and butter to make a roux. Not having to do that step saved me time in the kitchen. Great recipe! I will definitely make this again!
This was really good stuff. Very very rich, however, so don't think you'll be able to eat a ton of this at one sitting. (Which is really good because as good as it is just from the oven, it's BETTER the next day.) Anyway, I made a half recipe, using GF pasta (Tinkyada penne since that's what I had). I subbed ricotta for the cottage cheese (what I had.) Used to much ricotta, but had already added half the sour cream. Used a whole egg (not half.) It worked fine! Then, for the cheese, I used a scale and started with 1/2 cup grated parmesan then added a mexican mix to the 16 oz mark (then removed about 1/2+ cup mexican mix for the topping.) I had to mix this with my hands, it was so thick! Then, putting the pasta in was difficult. However, SO WORTH IT. Very forgiving recipe, as you can see. I'll definitely make it again.
I liked it OK, but next time I'd add all med. or sharp cheese, one more egg and a half cup of milk.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Mac and Cheese with Sour Cream and Cottage Cheese
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 208
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