6 servings (serving size: 1 cup)

How to Make It

Combine first 10 ingredients; stir well, and spoon into a 2-quart casserole coated with cooking spray. Combine breadcrumbs and next 2 ingredients; stir well. Sprinkle over casserole. Cover and bake at 350° for 30 minutes. Uncover; bake 5 minutes or until set. Garnish with oregano.

Ratings & Reviews

JoeyVGirl's Review

January 04, 2014
This has been our favorite Cooking Light macaroni and cheese recipe. We have found that the more potent your onions are, the better this dish turns out.

EllenDeller's Review

April 22, 2012
If the "special occasion" is a potluck or casual dinner, sure! This is not the ooey-gooey orange style mac and cheese, nor a white sauce type. It's itself! I like to add sauteed jalapenos, a bit of red bell, and some parsley. You can make this the night before, walk in the door after work, stick it in the oven, and by the time the table's set and the vegetables are finished, so will this be. Definitely creamier if you puree the cottage cheese.

Avivale's Review

December 21, 2009
The strong grated onion taste took a bit of getting used to, but other than that this recipe made a decent dinner. I baked it the full 30 mins UNcovered. I didn't notice any cottage cheese curds in the finished product-- for those people who had that problem, did you use large- or small-curd cottage cheese?

liz581's Review

October 22, 2009
This is one of our absolute favorites. Don't expect a traditional mac and cheese, but it is good on its own merits. We add 4 ounces of ham steak and some peas. Not high brow, but a tasty Tuesday meal. For those who say the cheese doesn't melt well: cracker barrel has a 2% reduced fat cheese that works better than the Cabot reduced for this.

KLStorck's Review

June 02, 2009
I liked the flavor of this mac and cheese bake, but the look of the curds from the cotage cheese was an aesthetic turn off. Next time maybe I will try to puree the cottage cheese and other wet ingredients together first. Other than that the dish was decent.

MichelleS's Review

December 02, 2008
I liked the results of this recipe, however if you are looking for a rich and creamy dish, this wousd not be the one. It bakes up rather dry and you definitely see chunks of cottage cheese. I even pureed my cottage cheese and it still came out chunky. It is more like a noodle casserole than mac and cheese. The sour cream and bread crumbs make the dish. Since I like kind of bland food, I would make this again and I will eat the leftovers too.