The dish bakes into a cheesy, creamy tangy mac & cheese that is incredibly delicious.īest results come from a good quality sharp or extra sharp white cheddar that you grate by hand. These ingredients are mixed together in a bowl, and the pasta is added once it is cooked. Instead, the sauce is a combination of cottage cheese, sour cream, white cheddar, and one egg. Traditional mac & cheese calls for a homemade roux made with flour and milk. No roux is necessary for this mac & cheese. Because it travels well, it is easy to make and take to the lake, beach or a party.
She brought it to the lake for the family to enjoy, and it has been a favorite ever since. It is SO easy to make, and it is absolutely delicious. My sister-in-law found the recipe in a decades old Alabama Power cookbook and tweaked it slightly. My sister-in-law shared this gem of a recipe. It adds great creaminess and tons of protein. I use cottage cheese sometimes in lasagna.
Yes!!! Don’t worry, it is FABULOUS!! It may look at bit different (you’ll see the curds), but it just works. I made this a few days ago, and my husband and daughters RAVED!! They all declared this the best Mac & Cheese they’ve ever tasted. We’ve been eating lots of basic, simple, satisfying comfort meals during this time. I’ve had this recipe for years, but only pulled it out recently during the pandemic which has had us all staying home.
Cottage cheese is a surprise ingredient in the best EVER white cheddar mac & cheese that kids and adults RAVE about!
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