There are many variations of this comfort food classic. This one uses a simple cottage cheese, sour cream and Canadian Cheddar sauce for a creamy casserole sure to please. Because no cooked cheese sauce is required, the dish comes together quickly.
- Portion size 6 servings
- 2 cups dry macaroni pasta
- 2 cups Canadian cottage cheese
- 1 cup sour cream
- 1 cup shredded old Canadian Cheddar cheese
- 1/4 cup grated Canadian Parmesan cheese
- 1/2 teaspoon dry mustard
- 1/4 teaspoon each salt and pepper
MethodIn large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain.
Meanwhile, in large bowl, stir together cottage cheese, sour cream, Cheddar cheese, Parmesan cheese, mustard, salt and pepper. Stir in pasta to coat.
Transfer to greased medium-size (about 8 cup/2 L) casserole. Bake in 350?F (180?C) oven until bubbly with light golden bits on top, about 30 minutes. Let stand for 5 minutes before serving.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 690 mg
- Sugars 1 g
- Protein 22 g
- Calories 351.0
- Total fat 15 g
- Potassium 177 mg
- Cholesterol 45 mg
- Saturated fat 9 g
- Total carbohydrate 31 g
- Iron 11.0
- Folate 39.0
- Calcium 26.0
- Vitamin A 12.0