Baked Mac and Cheese

With a little tweaking,this recipe was great! I reduced the amount of pasta a bit, added some chunks of smoked ham ( to make it more of a dinner entree) and a little fat free 1/2 & 1/2 to make it creamy. The cooking time was way off though. I baked as indicated for 10 minutes, but was still just luke warm. I then increased the time incrementally by 10 minutes for a total of 35 minutes. During the last 15 minutes of cooking, I covered the casserole w/ foil. I also baked this in a 9x9 glass dish. Keeping the casserole thicker and w/ the foil covering, kept it moister. I serve this w/ canned chopped tomatoes to put on top. This recipe now will replace the standard, high calorie, high fat mac & cheese my family made. My son really loved it too!

I think this is pretty good - would have given it a 3.5 if possible. It's not ever going to taste like full fat mac and cheese, but it's a decent substitute that can actually be hard to stop eating. The sauce has a tangy flavor, which my husband and I liked, and we kind of wanted to keep eating but stopped at one portion each. (OK, plus a few extra noodles for me when I put it away.) I found it very easy to make and I've made it twice; agree it can be dry/bland and have some tips on preparation: 1) Leave the cottage cheese in the food processor a long time, let it get really smooth and liquid-like. 2) Use a really good cheddar. I could tell the difference when I used a better one. 3) Use Pecorino Romano instead of Parmesan; it has more salt and flavor. 4) When you drain the pasta, save some of the water and add it to the cheese/pasta mixture while combining. This will help it stay more sauced and creamy in the oven. 5) Use the 11 x 17 dish. The depth is important for moisture.

Many Parmesan cheeses (more so than other types) contain Rennet, the lining of a calf stomach. To make this recipe vegetarian, be sure to buy vegetarian cheese- specifically without rennet.

Yummy. The cottage cheese blend (I used ricotta since I had some on hand) was delicious, though we did find the dish to be a bit dry even after adding in some pasta water. I probably would add some milk to the cheese mixture if we made it again.

my family absolutely love this recipe it is delicious the best Thin, not going to ever make anyother I'm going to use it for all of my holidays thank you guys so much

This recipe wasn't bad with some additions, but since I don't really like pasta I probably wouldn't make it again. I added 2 cloves of garlic, garlic salt, extra pepper, asparagus in with the pasta and tomatos on top and I found it very flavorful. I had never eaten cottage cheese and it wasn't as gross as I thought it would be. I didn't find it dry or flavorless at all but that could be because of everything I added to it.

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This was pretty good! It was super easy and fast to make, so I'll definitely make it again on a week night. It was a bit dry, even with some pasta water added, but it wasn't so dry that I didn't like it. I added some garlic powder and extra pepper to give it a bit more flavor. I also used ricotta cheese instead of cottage.

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