- 1 (16 ounce) package elbow macaroni
- 1 (16 ounce) package cottage cheese
- 1 cup sour cream
- 1/2 cup butter
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (10 ounce) can whole peeled tomatoes with juice
- salt and ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
04/27/2018
recipepes.com
BEST EVER Mac and Cheese, recipe
PT15M
PT1H
5
455 calories
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