Reviewed: Aug. 10, 2009

Very bland and dry, i would not make this per the recipe again, may try omitting the cottage cheese and adding cream of chicken on muschroom soup. i think a package of powered cheese mix from a packaged mac n chsses box may help

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Yooper

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Reviewed: Jun. 1, 2009

Taking the advice of other reviewers, I baked this for 30 minutes, which was plenty long enough. I added broccoli, dijon mustard, and some jalapenos to spice things up a little, and it did help the flavor. However, the cottage cheese mixture seemed to separate and dry up in the cooking process, so there wasn't really any "sauce" to speak of, just slightly cheesy noodles. Don't think I'll be making this again.

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Paige

Cooking Level: Beginning

Home Town: Racine, Wisconsin, USA

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Reviewed: Mar. 9, 2009

i think one reason it is so dry is because an hour is way to long to cook this. i wasn't too impressed with the flavor, it was pretty bland, i tried to add some low fat american cheese with it, but it didn't help much...maybe adding some mustard to it or something. i dunno.

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kellybean1046

Cooking Level: Expert

Home Town: Palm Beach Gardens, Florida, USA

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Reviewed: Jun. 8, 2008

This is really good for low fat. Instead of adding onions, I added onion powder and also I like crusty tops, so i sprinkled parmesan cheese and a little bit of bread crumbs on top. And Yummy!

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Jackie

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Reviewed: Apr. 12, 2008

I thought this was a great low-fat recipe and the only change I made was using whole grain pasta in it. Add a little salt and pepper to taste and it is delicious AND has way more fat than my usual homemade macaroni and cheese does. Thanks for the recipe!

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FiveStarMom

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 26, 2008

It was okay. My family is not use to eating low-fat macaroni. My son said that wasn't good, but not horrible either. This is not a keeper for me.

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Saunya

Cooking Level: Intermediate

Home Town: Collins, Mississippi, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 15, 2007

This is a easy weeknight dish to throw together and stick in the oven. I thought it could have used a little salt, but was still very tasty. My husband suggested that maybe nextime I add some cubed ham or broccoli to liven it up a bit.

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BWolfe925

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

I live at high altitude (Denver) and the 1 hour baking time is WAY TOO LONG! Macaroni and cheese was dry! I'll try this recipe again and bake at 30 minutes instead of one hour.

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jenilou

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Reviewed: Oct. 11, 2007

When I was putting this recipe together I was concerned that it wasn't going to be good. I was wrong. It was great & no one could tell it was lower in fat. I used Barilla Plus pasta & all fat free ingredientd to make it a little more healthy. Just remember not to judge this macaroni until you taste the final product.

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Kali

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

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Reviewed: Aug. 31, 2007

The flavor was okay but this turned out extremely dry. It was a good idea, but I do not think I will be making this again.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jul. 14, 2007

For low fat this wasn't bad. Mine was a little watery. I was somehow expecting a nice creamy mac & cheese, but it wasn't. I added in about a half an onion instead of just 1 tbsp--which could have been the source of the water. I also added in a little chopped fresh jalapeno, which definitely helped it out!

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RUBES1

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Jul. 3, 2007

Not so crazy about this one. I'm looking for a good low-fat mac and cheese recipe, but this one--just too bland. Maybe with some more spices?

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Jun. 3, 2007

I made this the other night as a side dish and while my husband did like it more than I did - I found it lacked a lot of flavour. I gave it 3 stars because for mac & cheese, it was very easy to put together, but the end result was pretty flavourless (and I did add more onion and spices). Before the dish was cooked, it appeared as though there was going to be plenty of sauce, but after it was baked, the dish was very dry and pretty tasteless.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Apr. 3, 2007

This worked out incredibly well for me. The sauce made a nice cheesy cocoon for the noodles. I used more noodles than called for (Barilla Plus pasta, whole grain and protein fortified) to stretch it more and for my own tastes - for a creamier saucier mac, use the amounts given. Mine was more like pasta coated in cheese (which was great!) I also completely forgot to season it, but it was still good - a pleasant surprise.

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jan. 8, 2007

I used whole wheat shells with this recipe since I am trying to not eat white flour. It turned out good. It could have used a bit more sauce, if you use the shells I suggest using the whole box and doubling the sauce recipe. Great taste.

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Nikki

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 5, 2007

This was tastier than I thought it was going to be. I had to add salt to taste and to make a healthy crunchy top, I mixed 2T. of parmesan cheese with 1 1/2T. of wheat germ and sprinkled that over the top before baking. We're vegetarian, so I also sliced up some veggie dogs and tossed those in for som added protein. My husband and toddler loved it!

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