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Ditch the Box: Easy Homemade Mac and Cheese

Posted Tue, Sep 25, 2007, 7:19 am PDT
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Now that summer's behind us, it's time to embrace the hearty, warm comfort foods that are so satisfying the rest of the year.

This recipe offers a triple threat of cheesy goodness by incorporating cottage cheese with extra-sharp cheddar and Swiss. My friend, the comfort food aficionado and fellow cookbook author PJ Gray, made it for me from his book More Bear Cookin'. "It's very easy to prepare, and quite versatile," Gray says. "It's one of those all-American dishes the whole family loves. It accompanies any meat or fish, and occasionally I add chopped onion or stir mixed vegetables into it during baking to make it a true casserole."

So here it is:

TRIPLE-CHEESE MAC ATTACK
Makes 6 servings

2 cups cottage cheese
1 cup sour cream
1 egg, beaten
1 teaspoon salt
Garlic salt and freshly ground black pepper to taste
2 cups extra-sharp cheddar cheese, shredded
½ cup Swiss cheese, shredded
1 (7-ounce) package elbow macaroni, cooked and drained

Preheat oven to 350 degrees F.

In a large mixing bowl, combine cottage cheese, sour cream, egg, salt, garlic salt, and black pepper. Add cheddar and Swiss cheeses and blend well. Cook macaroni as directed on package and drain well.

Add cooked macaroni to cheese mixture and blend until well coated. Add macaroni mixture to a greased 2- or 2½-quart baking dish and bake, uncovered, for 25-30 minutes.

 

  • 1. Posted by nesmith52 on Sun, Sep 30, 2007, 12:00 am PDT

    This is homemade mac and cheese from the south, the ultimate comfort food. Cook a package of small elbow macaroni and set aside. In a saucepan on the stove melt 3 tablespoons of butter and add 3 tablespoons flour. Whisk in 2 cups of milk until lumps are gone. Cut up a one pound box of Velveeta Cheese and add to warm milk. Season with salt and black pepper. Bring to a slow simmer and stir constantly until mixture starts to thicken. Add cooked noodles and mix all together and pour into a baking dish. Top with more chunks of velveeta or sprinkle with grated cheddar and put into oven until cheese melts and mixture bubbles. Serve piping hot. Now, thats real mac and cheese. Cottage cheese and sour cream!...gag me.....

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  • 2. Posted by suite41 on Sun, Sep 30, 2007, 12:10 am PDT

    I'm there, but I think I'll have to walk around the lake to burn the cheese off! jillriter.com

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  • 3. Posted by trickey feat on Sun, Sep 30, 2007, 3:57 am PDT

    I am there also, but I think , I will have to swim around the lake. yummmeee-its good. trickey feat

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  • 4. Posted by jbdeisenrothrn on Sun, Sep 30, 2007, 4:59 am PDT

    I usually follow nesmith52 recipe but use half of the velveeta and then add cheddar, swiss or whatever I have on hand. The combination of the different cheeses are very yummy. It is a family favorite and often requested at family get togethers.

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  • 5. Posted by mandrill on Sun, Sep 30, 2007, 5:04 am PDT

    sounds great to me...but...way too much food for one person. i don't want to eat it for a week and my experience with trying to store/freeze macncheese ended with the mac suckin up all the cheese and coming out dry and hard. anyone know how to store this and have it reheat and be as good as the original meal?

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  • 6. Posted by Anthony on Sun, Sep 30, 2007, 5:35 am PDT

    I have an even simpler and delicious reciope. Melt one bar of sharp yellow chedddar, one container port wine cheese and one can of evaporated milk. Boil 2 pounds of elbows and then mix in baking pan. Cook 45 minutes or until top is light brown and crunchy. Freeze leftovers in individual servings. Makes great meals, especially for the littlrt ones!

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  • 7. Posted by Vampy on Sun, Sep 30, 2007, 6:27 am PDT

    Sorry but three strikes you out..cottage cheese, sour cream and garlic in macncheese..no thanks. Best mac is when you have three or four cheeses left over from the week...grade it all together, or dice if soft cheese, mix milk and egg, white pepper and top with graded sharp white cheddar. Always use elbow noodles and never over cook when boiling or you'll have mushy noddles.

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  • 8. Posted by kacystitch on Sun, Sep 30, 2007, 7:29 am PDT

    Vampy--sorry it's grate/grated. but yours does sound the best of combining cheeses.

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  • 9. Posted by goldstarkitty on Sun, Sep 30, 2007, 7:43 am PDT

    2 days muffkins!

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  • 10. Posted by Toni on Sun, Sep 30, 2007, 8:11 am PDT

    just wondering...I'm assuming, of course...350 on the oven temperature? and "until is it bubbling"....how long is that normally? I'm not one to watch the oven till something bubbles...thanks

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  • 11. Posted by deejjm1 on Sun, Sep 30, 2007, 9:26 am PDT

    I see tomatoes in recipe where do you add tomato saauce from

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  • 12. Posted by andish3 on Sun, Sep 30, 2007, 11:55 pm PDT

    I am with nesmith52 and vampy, but in addition to their recipe , add chopped onion and green or red pepper, so good and such an awesome flavor. try it, you'll love it.

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  • 13. Posted by Thunder on Tue, Oct 02, 2007, 1:00 pm PDT

    I am not from the South, but that is how I make my mac and cheese and my kids love it! They prefer home made to boxed anyday.......... cottage cheese.......... questionable on that..... but then again, people make lasagna with cottage cheese so hey......

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  • 14. Posted by desert woman on Tue, Oct 02, 2007, 1:00 pm PDT

    good food

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  • 15. Posted by starshine11764 on Tue, Oct 02, 2007, 1:00 pm PDT

    I use leftover cheeses, sour cream if I have any leftovers but top the whole thing off with crumbled Ritz crackers and bake. Usually my grown children stop on their way home when they hear its Mac and cheese night and take 'dinner bags'.

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  • 16. Posted by marccohnfan on Tue, Oct 02, 2007, 1:01 pm PDT

    Nesmith 52..........Will you marry me? Andish3, how dare you sully fine the good name (and taste) of southern mac & cheese with ONION OR PEPPERS? Blastphemy!

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  • 17. Posted by Jim Nasty on Tue, Oct 02, 2007, 1:01 pm PDT

    How about add a few slices of kielbasa? I'm from Chicago and that's a staple in all foods. Yumm!

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  • 18. Posted by Kristina F on Tue, Oct 02, 2007, 1:01 pm PDT

    Toni D -- usually 30-45 minutes. :)

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  • 19. Posted by on Tue, Oct 02, 2007, 1:02 pm PDT

    yum yum but too much fat...

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  • 20. Posted by D*** on Tue, Oct 02, 2007, 1:02 pm PDT

    Wow, this is a recipe for a heart attack!

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  • 21. Posted by Tristan on Tue, Oct 02, 2007, 1:02 pm PDT

    Mmmm, sound deelish! Unfortunately for me, I am unable to eat this yummy dish because I am planning to have bariatric surgery and I am supposed not supposed to eat certain foods. *sad face* This stuff is some of what makes many people fat.

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  • 22. Posted by dranno73 on Tue, Oct 02, 2007, 1:02 pm PDT

    No can do with the garlic and swiss. Any two Cheddar and American chees are the perfect cheeses to use.

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  • 23. Posted by yassa_377 on Tue, Oct 02, 2007, 1:02 pm PDT

    its really amazing!!!!!!!

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  • 24. Posted by Adam Beazley on Tue, Oct 02, 2007, 1:02 pm PDT

    sour cream? cottage cheese? I use sliced american cheese and milk added to the drained maccaroni, a little salt and stir until everything is melted. You know the sayings: KISS--- Keep It Simple Stupid! Supper easy and simple and better tasting than any other mac and cheese I ahve tasted.

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  • 25. Posted by kemisharroston on Tue, Oct 02, 2007, 1:03 pm PDT

    cottage cheese and sour creamis the way my grandma always made her mac and cheese and we're fromteh south too. This is actually similar to her recipe, but we also add acan of campbells cheese soup! We like our mac extra cheesy!

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  • 26. Posted by nickimattoon on Tue, Oct 02, 2007, 1:03 pm PDT

    Wow - sounds different for sure! I usually do the butter/flower/milk recipe but use only cheddar, jack, Colby cheeses - try to stay away from Velveeta - you don't even have to refrigerate it.... makes me nervous! Adding bread crumbs to the top adds a nice crunchy texture to some bites!!!

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  • 27. Posted by dandydan571 on Tue, Oct 02, 2007, 1:03 pm PDT

    Nesmith has the right plan just crumble up some cheese-it crackers with melted butter and sprinkle on top the last 5 mins of baking.....yum-yum

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  • 28. Posted by Pecantwist on Tue, Oct 02, 2007, 1:03 pm PDT

    Vampy yours is the closest that I've ever made. 3 cheeses, milk, egg, margarine, salt & pepper, ususally 45 minutes in the oven Voila

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  • 29. Posted by hannasgymstrings on Tue, Oct 02, 2007, 1:03 pm PDT

    To eat mac & cheese leftovers, add a touch of milk, cover with plastic wrap and heat in the microwave. Works great!

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  • 30. Posted by Joe on Tue, Oct 02, 2007, 1:04 pm PDT

    BTW what are the nutritional contents of this recipe- it seems a bit high in carbs and fat; probably what makes it taste so good.

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