This is not the original recipe shared with me by my former mother-in-law, but rather a variation inspired by her recipe which I believe was shared with her by her cousin - I don't remember her name. This is a household favorite. My middle child loves it so much that each time I make it she wants to take some over to our neighbors so they can also enjoy it.
3 C. elbow macaroni
16 oz. cottage cheese
8 oz. sour cream
8 C. shredded cheese (I always use the Mexican mix)
Take a 9 x 13 casserole dish and spray it with Pam or a non-stick cooking spray.
Mix the cottage cheese, sour cream, and a couple cups of shredded cheese along the bottom of the casserole dish and set aside.
Cook the noodles according to directions - at high altitude I cook them for 10 minutes at a rapid boil then drain (do not rinse).
When the noodles are ready, pour them into the casserole dish and mix with the cottage cheese, sour cream, and remaining shredded cheese - set two cups of shredded cheese aside to layer on top when the dish has baked.
Cover with aluminum foil and bake for 45 minutes at 350 degrees.
After the dish has baked for 45 minutes, remove the aluminum foil and spread the remaining two cups of cheese along the top and bake for an additional 10 minutes uncovered.
Recommendation: Serve with peas and a fresh fruit salad.
Here are some variations to the recipe depending on your mood and who you're cooking for.
1. Mix in a pound of cooked, taco-seasoned ground beef.
2. Mix in green chili peppers and dash with coarse ground pepper - this is my favorite and I always separate a portion to bake separately from the main dish.
3. Use plain yogurt instead of sour cream.
4. Low-fat version (this is hardly the recipe to try to make low-fat): use low-fat sour cream/low-fat plain yogurt, low-fat cottage cheese, and a fat free cheese. I often use the low-fat cottage cheese and low-fat sour-cream and it is still very flavorful but I would not recommend using a fat-free cheese.
3 C. elbow macaroni
16 oz. cottage cheese
8 oz. sour cream
8 C. shredded cheese (I always use the Mexican mix)
Take a 9 x 13 casserole dish and spray it with Pam or a non-stick cooking spray.
Mix the cottage cheese, sour cream, and a couple cups of shredded cheese along the bottom of the casserole dish and set aside.
Cook the noodles according to directions - at high altitude I cook them for 10 minutes at a rapid boil then drain (do not rinse).
When the noodles are ready, pour them into the casserole dish and mix with the cottage cheese, sour cream, and remaining shredded cheese - set two cups of shredded cheese aside to layer on top when the dish has baked.
Cover with aluminum foil and bake for 45 minutes at 350 degrees.
After the dish has baked for 45 minutes, remove the aluminum foil and spread the remaining two cups of cheese along the top and bake for an additional 10 minutes uncovered.
Recommendation: Serve with peas and a fresh fruit salad.
Here are some variations to the recipe depending on your mood and who you're cooking for.
1. Mix in a pound of cooked, taco-seasoned ground beef.
2. Mix in green chili peppers and dash with coarse ground pepper - this is my favorite and I always separate a portion to bake separately from the main dish.
3. Use plain yogurt instead of sour cream.
4. Low-fat version (this is hardly the recipe to try to make low-fat): use low-fat sour cream/low-fat plain yogurt, low-fat cottage cheese, and a fat free cheese. I often use the low-fat cottage cheese and low-fat sour-cream and it is still very flavorful but I would not recommend using a fat-free cheese.
