Southern Macaroni and Cheese Recipe - Allrecipes.com
Southern Macaroni and Cheese Recipe
  • READY IN 1 hr

Southern Macaroni and Cheese

Recipe by  

"Rib sticking macaroni and cheese."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 50 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

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. It can be served as a main dish or a side dish. I also took it as a dish to the Synagogue and not one macaroni was left!!!

 
Most Helpful Critical Review
Aug 29, 2003

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 the remainder got tossed.

 
Jul 24, 2003

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 add more sharp cheddar cheese. I love cheese, and to me, it didn't have enough sharp cheddar in it. I also didn't put in the 16 oz of sour cream, and it wasn't soupy... very tasty tough and will be adding this to my recipe collection

 
Oct 28, 2003

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 consistency are better the second day. Overall, a good recipe.

 
Jul 24, 2003

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 prefer a stronger cheese taste.

 
Sep 24, 2007

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 it was delicious and I'll be making it again soon!

 
Jul 24, 2003

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

 
Nov 13, 2011

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 comfort food! We like to eat it with Sloppy Joes. Only thing I do different is omit the spices on here & use garlic salt to taste, and I only use 2 eggs. If you want to make it healthier(ha ha, as if mac and cheese could ever be healthy!!!) use whole wheat macaroni, lowfat cottage cheese, lowfat sour cream, reduced fat shredded cheddar....you seriously will NOT miss the extra fat, it is just as yummy! Nothing better than a bowl of warm, gooey, good ole' mac and cheese!!!

 

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Nutrition

  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 25.1 g
  • 50%
  • Sodium
  • 490 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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