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BEST EVER Mac and Cheese

Rated as 3.65 out of 5 Stars
224

"Creamy comfort food!"
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Ingredients

1 h servings 730
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until macaroni is cooked through but still slightly firm, about 8 minutes. Drain well.
  3. Combine the cottage cheese, sour cream, butter, and cooked macaroni in a large baking dish. Stir in the Cheddar cheese. Arrange the tomatoes on top, then pour the tomato liquid over the casserole. Season with salt and black pepper.
  4. Bake in the preheated oven for 20 minutes, then mix the macaroni and cheese thoroughly. Continue to bake until lightly browned and bubbly, about 15 minutes more.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 730 calories; 40.3 61.7 30.1 108 735 Full nutrition

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Reviews

Read all reviews 14
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe was all I had hoped it would be. Hot, creamy and delicious! My son wanted homemade mac n' cheese before heading back to school. I wasn't sure what he and DH would think of the tom...

Most helpful critical review

I made only one change--I cut the elbow macaroni in half and stirred in one cooked, drained package of SteamFresh broccoli cuts. My family thought this was okay, they didn't much care for the wh...

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This recipe was all I had hoped it would be. Hot, creamy and delicious! My son wanted homemade mac n' cheese before heading back to school. I wasn't sure what he and DH would think of the tom...

I made only one change--I cut the elbow macaroni in half and stirred in one cooked, drained package of SteamFresh broccoli cuts. My family thought this was okay, they didn't much care for the wh...

In the interest of cutting down on the fat I used fat free sour cream, 1% milkfat cottage cheese, 2% reduced fat shredded cheddar and smart balance spread (1/2c) and omitted the can of whole tom...

This recipe reminds me of my 95 y.o. mom telling how her mom made this every Friday (they were Catholic) with home canned tomatoes. I always thought it sounded SO gross. Boy was I wrong. It i...

I cooked some onion and bell pepper that had to be used up in the butter and added them to the mix. Other than that, kept it the same. Turned out good, and the leftovers are tasty as well.

I did not care for this.

This is better in my opinion without the cottage cheese. It's better to mix quickly after noodles are boiled and get a creamy cheesy mix...also might help to stir in a little milk as needed. I l...

totally subpar....almost like a, downgraded baked mostaccioli. pleb!

This was good . Next time will add more tomatoes , s&p , and cheddar. Nice and creamy . Thanks for sharing .