22 Ratings
  • 5 Rating Star 12
  • 4 Rating Star 8
  • 2 Rating Star 1
  • 3 Rating Star 1

We kept the cottage cheese and sour cream that make this macaroni and cheese recipe unique, but used lower-fat versions of each. The healthier version also uses whole grain macaroni and whole wheat breadcrumbs.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  • Stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, and salt and pepper in a 9x13-inch baking dish. Mix together bread crumbs and melted butter in a small bowl; sprinkle topping over macaroni mixture.

  • Bake until top is golden in the preheated oven, 30 to 35 minutes.

Nutrition Facts

379.55 calories; 28.48 g protein; 45.93 g carbohydrates; 9.93 g fat; 32.21 mg cholesterol; 741.79 mg sodium. Full Nutrition


Reviews (16)

Read All Reviews

Most helpful positive review

08/17/2012
This totally satisfied our craving for mac and cheese! I sprinkled in a few drops of liquid smoke and shook in some powdered mustard omitted the butter and used less crumbs. Next time I'll toss the cheese mix into the food processor for a more uniform look (no need to see chunks of cottage cheese in the final product) Thanks Chuck this one's a keeper!!!
(18)

Most helpful critical review

10/09/2017
Definitely too much bread crumbs. The whole dish was just to dry tasting.
22 Ratings
  • 5 Rating Star 12
  • 4 Rating Star 8
  • 2 Rating Star 1
  • 3 Rating Star 1
08/17/2012
This totally satisfied our craving for mac and cheese! I sprinkled in a few drops of liquid smoke and shook in some powdered mustard omitted the butter and used less crumbs. Next time I'll toss the cheese mix into the food processor for a more uniform look (no need to see chunks of cottage cheese in the final product) Thanks Chuck this one's a keeper!!!
(18)
08/10/2012
My husband and I enjoyed this mac & cheese version. I used greek yogurt instead of sour cream. I would suggest to use 1/2 cup of bread crumbs it seemed to be too much topping. We plan on making this again.
(16)
01/16/2013
My husband and 5 yr old loved this. I used 12 oz of Ronzoni Smart Taste elbow pasta and regular Daisy sour cream. I also only used 1/4 cup of bread crumbs and sprayed the top with Pam Butter spray to omit the butter. I used the recipe builder on myfitnesspal.com and it was 485 calories/serving for 6 servings. Served with a side salad and it was awesome! Thanks for the recipe!
(13)
06/24/2013
I was a bit skeptical when I saw the ingredients but I wanted a healthier version of a family favorite. Not only is this recipe a healthier version of traditional mac and cheese it's delicious! The second time I tried it I omitted the topping reducing the calories and fat/cholesterol content even further. It wasn't missed. I also added a little bit of skim milk to make the sauce even creamier.
(4)
03/12/2013
All 4 of us liked this!!! This includes 2 teenage girls and my husband. All of us liking something doesn't happen often so thanks for submitting it. Generally anything called "Healthier" doesn't go over well. BUT I have been trying to get away from red meat and striving for meatless and tried this. Used regular pasta and breadcrumbs no wheat variations. Regular cheddar cheese no lowfat available. Definitely worth a try if you're on the fence. Will be making this regularly.
(3)
12/30/2012
I have now made this 3 times with many comments - all positive. I even gave some to a friend but didn't tell him what was in it because he doesn't like cottage cheese or sour cream. He loved the mac&cheese then I told him the contents. He would like more!! I made exactly as directed.
(3)
12/22/2013
I love mac and cheese but I don't make it very often because it's so high in fat and cholesterol. Both my husband and I really enjoy this recipe and I've made it several times now always great. The yogurt and cottage cheese gives it the right texture just pulse the cottage cheese a little longer so the lumps aren't distracting. Thank you so much for a healthy mac n' cheese!
(1)
02/16/2014
This recipe was delicious! I made a few changes. I doubled the macaroni. I took the advice from the other reviewers and blended the cottage cheese in a blender. I added 1 teaspoon salt 1 teaspoon dry mustard 1/4 teaspoon ground black pepper 1/4 teaspoon Worcestershire. I reduced the bread crumbs to 1/2 cup and used Panko bread crumbs and added only 1 Tablespoon of butter to them. Baked for 35 minutes in an 8 by 11 pan. And since I doubled the macaroni there's about half the fat per serving! Thanks for sharing!
(1)
10/22/2013
Used Barilla plus (I can't digest wheat pasta) but followed the recipe exactly else as written. Had a bite before baking and thought 'egh' and was a little worried but was able to adjust for seasonings then. After baking and taking the first bite the husband and I groaned - it's so cheesy and good. After gobbling down his portion the husband said 'This mac and cheese is RIDICULOUS'. Perfect accompaniment (and so easy to make) for ribs or burgers with a salad. No one cheese stands out and the hubby was even a little skeptical 'Hmm cottage cheese huh?' but it all worked out. I thought it was a little dry not sure what I'd do to make it a little saucier - maybe milk like others have said? I agree with the others - the topping is good but not needed.
(1)