My twin girls are turning 5 this weekend–it’s a big deal!–and when I asked what they wanted for their “special birthday dinner,” they requested Pulled Pork Sandwiches and this, their favorite version of macaroni & cheese. It’s funny, because when I first started making this, there was a revolt from the kids about how it’s “different” than regular mac & cheese. The sauce isn’t creamy, it has a different consistency because of the cottage cheese and the baking process. Now they love it and request it often.
Before I went gluten-free, I used the Barilla Plus Elbows for the extra protein. Now, the quinoa pasta serves the same purpose. The texture is discerningly different than typical mac & cheese, and especially from the boxed kind, but we all really like it.
- 1 (16oz) container low-fat cottage cheese
- 1 (8oz) container low-fat sour cream
- 1 large egg
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded sharp Cheddar cheese
- 8oz dry elbow macaroni (I prefer Ancient Harvest Quinoa Pasta)
- Breadcrumbs and butter/margarine (only for the gluten eaters)
Cook the macaroni to al dente. In a large bowl, combine the first 6 ingredients and stir well. Drain macaroni and add to bowl. Stir to combine. Spoon into a lightly-greased 1-quart baking dish and sprinkle with paprika.
For the gluten-eaters in my house, I'll melt a little butter and stir in some breadcrumbs, then sprinkle on the top of their half of the casserole. That makes a yummy crusty top.
Bake at 350 degrees for 45 minutes, then let stand 10-15 minutes before serving.
For more easy, family-friendly casserole recipes,
follow my Capitivating Casseroles board on Pinterest.