Reviewed: May 6, 2012

This is pretty good, didn't have worsterchire sauce so I used a dash of soy sauce instead. Mixed light sour cream, fat free cottage cheese, egg and 2% milk in food processor for a minute or so (to avoid curd like texture)Added more milk, a dash of nutmeg and covered with foil. A 12 oz. package of noodles made tons so I hope this freezes well. I usually freeze traditional mac & cheese. Tasted great.

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Reviewer:

SmartGirlNYC

Home Town: New York, New York, USA

Reviewed: Aug. 31, 2011

Great dish - I added more cheese!

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Smoochey

Reviewed: Mar. 29, 2011

I didn't have any cottage cheese on hand, but I wanted to make this anyway and used cream cheese instead. Yummy!

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3 users found this review helpful

Reviewer:

Slow Cook

Reviewed: Feb. 13, 2011

Really liked this, made it to pack in my lunch for the week or to grab a quick somethin' somethin' in the evenings. I did substitute ricotta cheese for the cottage cheese but everything else was ledt the same. I never use cottage cheese in a dish like this, guess that's just how I was raised.

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5 users found this review helpful

Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Nov. 12, 2010

Just okay....wished it was more creamy. It isn't what I was hoping for, so my search will continue. :)

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4 users found this review helpful

Reviewer:

Sheila

Cooking Level: Intermediate

Reviewed: Oct. 26, 2010

Have made it twice. I will add it to my "recipes to repeat" binder. I always add a little more cheese than recipes call for but then, I'm a cheese freak. We used no yolk egg noodles and it worked out just great. Its filling too, so a small portion goes a long way.

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cdabnacntndr

Cooking Level: Expert

Reviewed: Oct. 6, 2010

This is super yummy!!! My family loved it. I added One can of drained chunked chicken. And replaced the Cottage cheese with Rocatta just for a different texture.

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4 users found this review helpful

Reviewer:

Shel's Mom

Reviewed: Jul. 21, 2010

Delicious.

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Reviewer:

Veronica

Cooking Level: Intermediate

Reviewed: May 25, 2010

I substituted part skim ricotta for cottage cheese and threw in a tablespoon of paprika. Used light sour cream & skim milk. Also used mexican cheese blend for the top. It was so good. Rich and creamy and DELICIOUS! My seven year old son (who is used to that junky mac n' cheese in a box) wolfed it down and asked for more. Great recipe and easy to adjust to your family's tastes.

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Reviewer:

kelseymel

Cooking Level: Intermediate

Living In: Lake Worth, Florida, USA

Reviewed: Apr. 5, 2010

If you're looking for mac n cheese, this is not it. The cheese/egg mixture came out looking congealed. And this is lacking something. Probably won't be making this again.

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4 users found this review helpful