BEST EVER Mac and Cheese

BEST EVER Mac and Cheese

FrackFamily5 57

"Creamy comfort food!"

Ingredients 1 h {{adjustedServings}} servings 730 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 730 kcal
  • 36%
  • Fat:
  • 40.3 g
  • 62%
  • Carbs:
  • 61.7g
  • 20%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 799 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  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.
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Reviews 10

  1. 12 Ratings


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 tomatoes in this dish. Both loved it and said to be sure and save this recipe. I made it as written, only using low-fat cottage cheese and light sour cream. My son took most of the leftovers back to school with him. Thanks FrackFamily5 for sharing your recipe, it will be made again.

Sarah Jo

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 whole tomatoes in the dish. My husband thought it was a little bland. If I were to make this again, I'd use a can of diced tomatoes and stir the whole mess into the macaroni and cheese ingredients and maybe add a couple spices. I'll try it again that way, then re-review.


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 tomatoes, I have to say it was just awful! I was curious, being with Weight Watchers and I can say it was definitely a waste of points, how many, I don't have a clue, I didn't eat much of it and will have to throw it out. I have come to the conclusion that the only way to have this is with the full fat ingredients, low fat and fat free do not do this justice. The best recipe on this site, "Moms' baked macaroni and cheese" is hands down the best!! I will just have to go back to that one and have it only occasionally. Oh well, live and learn!