Southern Macaroni and Cheese

Southern Macaroni and Cheese

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"Rib sticking macaroni and cheese."
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Ingredients

1 h servings 477 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large bowl combine cooked pasta, cottage cheese, sour cream, eggs, Cheddar cheese and cayenne pepper. Mix well and transfer to prepared dish. Sprinkle with paprika.
  4. Cover loosely with aluminum foil and bake 40 minutes.

Reviews

34
  1. 43 Ratings

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Most helpful positive review

I am a mother of 6 children and often have 7+ little ones at the table, not to mention a hungry father. This is an ideal dish. It mixes ease, nutrition, and child appeal all in one package. I...

Most helpful critical review

I grew up in the South and this is not the mac&cheese I remember. I thought this was pretty bland and it didn't look appetizing at all. We ate it because that is what I had made for dinner but...

I am a mother of 6 children and often have 7+ little ones at the table, not to mention a hungry father. This is an ideal dish. It mixes ease, nutrition, and child appeal all in one package. I...

This recipe was very easy to make. My mother, who normally doesn't go for mac and cheese loved it. It does taste better the next day also... The only thing that I would change on this is to a...

I took everyone's advice and added more shredded cheese than the recipe called for. It definitely helped, but would have been even better with less cottage cheese, maybe just 16oz. The taste and...

I grew up in the South and this is not the mac&cheese I remember. I thought this was pretty bland and it didn't look appetizing at all. We ate it because that is what I had made for dinner but...

This was very loose when it was first made. Definitely better the following day because it held it's shape. Next time I plan on using 16 oz. cottage cheese and 16 oz. cheddar cheese because I ...

This is very close to a favorite recipe from a diner in Western North Carolina. I did not find it dry at all. I used large curd cottage cheese so maybe smaller curds make a drier dish. I thought...

Not very good. The cheese curdled and it was too bland. Sorry :(

It pretty much doesn't get any better than this mac and cheese. Once I was given this recipe by a friend, I've never gone back to any other way of making it. My family LOVES it, it's the perfect...

Very good mac n cheese! I would add a little more pepper next time - but a keeper!!