Macaroni and Cheese

Nancy Kauhl

Servings = 6 (serving size; 1 cup)


Qty Unit Ingredient
4 cups cooked elbow macaroni (about 8 ounces uncooked)
2 cups shredded sharp cheddar cheese (8 ounces)
1 cup cottage cheese
¾ cup sour cream
½ cup milk
2 Tbs grated fresh onion
UNIT margarine or butter, melted
½ tsp salt
¼ tsp pepper
1 large egg, lightly beaten

Preheat oven to 350℉. Combine above ingredients; stir well. Spoon into a shallow casserole coated with cooking spray.

Qty Unit Ingredient
¼ cup fresh or dry breadcrumbs
1 Tbs margarine or butter, melted
¼ tsp paprika


  1. Combine breadcrumbs, margarine/butter and paprika; stir well. Sprinkle breadcrumb mixture over casserole. Cover and bake at 350° for 45 minutes. Uncover casserole; bake an additional 5 minutes or until breadcrumbs are lightly browned.

Option: When I made this, I added a can of corned beef, crumbled, to the mixture to make it an entrée.

Hint: This recipe can easily be doubled but works best to keep the baking dish(es) shallow. When a quadruple recipe is needed, use a very large bowl for mixing and make the first part in two batches so it can all be stirred together well before spooning into the casserole dishes.