Recipe by Kristin
"This macaroni and cheese is simple and easy with an homemade taste your whole family will love. I use sharp and extra sharp Cheddar cheese in mine since that is what my family likes."
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uncooked elbow macaroni
shredded Cheddar cheese
1 (12 ounce) container
small curd cottage cheese
water to cover
This was absolutely delicious, easy to prepare, and what a labor saver! I added garlic salt and some black pepper, but otherwise this recipe went un-amended. I really liked the texture / consistency and have already recommended it to three of my friends!
I followed directions exactly, but it was a watery mess after being in the oven for an hour -- I had to cook it for one hour longer. Even then it was kinda runny. Also, the crumb crust actually SANK. I think I will seek out a recipe that is much more specific about the amount of liquid. I would have given it one star ... BUT! I keep everything. I never throw anything away. So I stored this in the refrigerator overnight (after it was cooked and partly served), and YOWSAH! It was firm, and when sliced and reheated, quite YUMMY. So I'd have to say, plan to cook it longer, and if possible cook it a day ahead.
I gave this 4 stars mostly out of ease. This is one of the easiest, fastest main dishes I have made off this site and it was GOOD. It wasn't creamy as others have mentioned, but it was still really tasty. The only reason I didn't give it 5 stars is that mine came out really greasy. I think I will cut down the butter next time. I also added some pepper, because that is what I like. Otherwise, this is a great recipe for a busy night. Pop it in the oven and forget about it.
This recipe was SO easy! We followed the recipe and it was great. It was creamier due to the cottage cheese, but it is baked mac and cheese so of course it's going to be drier. We covered it until the last 5 minutes or so. Will do again!
Great warm comfort food. This recipe is very similar to one I had. Difference being the bread crumbs on top. Had company tonight and the pan was gone. I baked this in an 7 x 11 pan. When you add the macaroni mixture to the pan, cover with about 2 3/4 cups of boiling water. Don't stir. Cover with foil for 30 minutes - after 30 minutes gently chop the spoon through the mixture and bake uncovered for about 30 more minutes. Thanks for sharing the recipe.
My kids hated this mac and cheese...I followed the recipe perfect and it came just 'ok'. It is not creamy and cheesy at all.
I can't believe how easy this was. This is my new potluck dish because it's so easy and so unhealthy that I only want to eat one portion of it! I added frozen peas and will add broccoli next time too. I will try half the butter next time and lowfat cottage cheese.
The only reason I didn't give the recipe 5 stars is because it was very greasy. You don't need butter/margarine if you grease the pan with spray. If available, use 2% cheese. This recipe is the most sensible way to make mac and cheese (not boiling macaroni) and I use it as a base.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy No-Boil Macaroni and Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 248
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