Reviewed: Aug. 2, 2008

I didn't have cheddar, so used velveeta, also added grated swiss,and Monteray Jack/mixed with colby, also put a pinch of cayenne and ground dry mustard, melted some butter with a bit of milk, seemed a bit dry without it. REALLY GREAT! Thanks for sharing

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NANCY T.

Cooking Level: Expert

Home Town: Yonkers, New York, USA

Living In: Great Falls, Montana, USA

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Reviewed: Sep. 30, 2007

I made half the recipe, and it was okay. Not bad, but I got tired of eating it. Too tangy for my taste, so if I ever try it again I'll cut back on the sour cream.

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dnguy55

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Jun. 12, 2006

This was pretty good. I did a few things different though, and it tasted great. Instead of cottage cheese I substituted with some ricotta cheese (half of a small container) and I used cheddar, colby jack and Velveeta cheese with just a hint of parmesean and ommitted the topping. I would add either more sour cream or some milk to this next time to get a creamier texture. It was a bit dry after baking. Thanks for sharing:)

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JFIEGL

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Reviewed: May 5, 2006

I used ricotta cheese instead of cottage cheese. Was real good and made a nice lunch for the next few days. I like my Mac and Cheese more "cheddary", but this was good. Maybe next time I will add some southwestern chicken pieces.

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UrbanBeachBum

Home Town: Holden Beach, North Carolina, USA

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Reviewed: Feb. 27, 2006

I used ricotta instead of the cottage cheese. I also used 1/2 of the sour cream because I felt it was saucy enough. The butter/bread crumb mixture was too much for my taste. Because of the rich flavor, I would just sprinkle 3-4 TBS of bread crumbs on at the last 10 minutes of baking time. However, it is a great recipe with a few common ingredients. Just as easy and MUCH better than Kraft!!!!

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Kara

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Reviewed: Dec. 6, 2005

This mac and cheese is delicious! We add cubed cooked ham to make it more substantive. I don't like the crust however, too buttery, not crunchy enough...

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