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    Baked Macaroni and Cheese Recipe

    Baked Macaroni and Cheese Recipe

    I do not like to spend all day in the kitchen on Thanksgiving. Therefore, I prefer to use some my favorite recipes that can be prepared a few days ahead of time so that I can get all my favorite holiday foods on the table. And, so, as holiday meal planning time approaches, I often include my baked macaroni and cheese in my Thanksgiving menu. Here is my favorite recipe.


    • 2 cups of whole grain elbow macaroni
    • 1 1/2 cups of cottage cheese
    • 1 1/2 cups of shredded cheddar cheese
    • 1/2 cup of sour cream or plain Greek yogurt
    • 1/2 cup of whole milk
    • 1/4 cup of grated Parmesan and Romano cheese
    • 1/2 teaspoon of salt
    • 1/2 teaspoon (or to taste) of black pepper


    1. Preheat the oven to 375º.
    2. Thoroughly mix together the cottage cheese, shredded cheddar cheese, sour cream or Greek yogurt, whole milk, grated Parmesan and Romano cheese, salt, and pepper in a mixing bowl.
    3. Cook the elbow macaroni according to the directions on the box. Do not overcook the pasta.
    4. Thoroughly drain the water from the cooked macaroni. Do not allow the pasta to cool.
    5. Place the cooked macaroni in the bottom of a glass baking dish.
    6. Pour the cheese mixture over the cooked macaroni.
    7. Bake the macaroni and cheese uncovered for thirty-five minutes or until slightly brown and bubbly.
    8. Serve immediately.
    9. Store any uneaten macaroni and cheese in the refrigerator in a covered container.

    Baked Macaroni and Cheese

    Image Credits

    Baked Macaroni and Cheese Recipe © 2011 James Johnson
    Baked Macaroni and Cheese © 2011 James Johnson

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