It is quite possible that I was made of macaroni and cheese until I was a teenager. It was a lunch and dinner staple in my house and I never complained when my mom pulled out that familiar blue box. Now, being a mom of 3 kids myself, I have reverted to my childhood ways and ingested more macaroni and cheese than I care to admit. This recipe, however, is quite a few steps above it’s cheaper counterparts. This is by far my favorite recipe. It is casual enough to whip up for an easy dinner, easy enough to make ahead and serve later, and convenient enough to take to a potluck, holiday, or party. I love this recipe so much that I am adding it to my Easter menu this year. I made it just a few days ago and my family went crazy!
Can you guess the 3 cheeses in this 3 Cheese Baked Macaroni and Cheese? They’re nothing fancy like gruyere or brie, although those two cheeses make some phenomenal mac and cheese. If given enough time, I bet you could figure them out. They’re really not hard, in fact, you may have all 3 of them in your fridge right now.
First you’ll need a regular size box of elbow noodles (16 oz). Prepare them according to the package directions. Once those are done, add in 16 oz of reduced fat Velveeta cheese. Cut it into cubes so that it will melt easily in the oven.
Now add in 2 cups of 2% cottage cheese (did you guess that one?) and 2 cups of light sour cream. You will need to crack in one egg because it will act as the binding agent among the noodles.
Top the bowl off with 2 cups of shredded cheddar cheese. I like to use sharp cheddar cheese but mild is fine too. Throw in a teaspoon each of salt and pepper.
Mix it altogether and spread it out into a deep casserole dish. If you’re ready to eat the macaroni and cheese right away, bake it at 350 degrees for 50 minutes. To get ahead in my holiday prep or if I just need to save some time in general, I put this together a day ahead and cover it with foil. It keeps just fine in the refrigerator for up to 24 hours and makes prepping dinner the next day a cinch!
Would you look at this ooey, gooey, cheesy goodness? It’s like heaven in a dish! Holy cow, serve this to your guests and they’re going to invite themselves over regularly!
I did a practice run of my Easter menu last Sunday and think the macaroni and cheese will compliment my Coca-Cola glazed ham and oven roasted brussel sprouts perfectly. I also made an apple, broccoli, and horseradish slaw and my 4 step creamy pistachio and coconut cake for dessert. My family cleared their plates and asked for seconds; I guess that’s a good sign!
By no means does this macaroni and cheese have to be served for Easter! It’s a perfect side dish for a summer BBQ with a grilled steak or a vegetarian’s delight when served with this infamous apple and blue cheese salad. By the way, the macaroni and cheese is a real treat to take to a new mommy. I have had several friends give birth in the last couple of months and many of them ask for comfort food that is easy to heat and reheat. I hope this recipe can make it’s debut in your home soon! Happy Cooking, ya’ll!
- 1 box elbow noodles cooked (16 oz package)
- 16 oz reduced fat Velveeta cheese, cubed
- 2 cups 2% cottage cheese
- 2 cups light sour cream
- 1 egg
- 1 teaspoon each salt and pepper
- 16 oz shredded cheddar cheese
- Preheat oven to 350.
- Prepare elbow noodles according to package instructions.
- Combine all ingredients in a large bowl.
- Stir to make sure egg is evenly dispersed.
- Bake at 350 for 50 minutes or until bubbling.