Magnificent Macaroni and Canadian Cheese
Macaroni and Canadian Cheese
Whistler Real Estate Co Ltd, #137- 4370 Lorimer Road, Whistler, BC V0N 1B4
rease Font Si
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 351 |
| pro | 22 g |
| total fat | 15 g |
| sat. fat | 9 g |
| carb | 31 g |
| dietary fibre | 2 g |
| sugar | 1 g |
| chol | 45 mg |
| sodium | 690 mg |
| potassium | 177 mg |
| % RDI: | - |
| calcium | 26 |
| iron | 11 |
| vit A | 12 |
| folate | 39 |
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.
Ingredients
- 2 cups (500 mL) dry macaroni pasta
- 2 cups (500 mL) Canadian cottage cheese
- 1 cup (250 mL) sour cream
- 1 cup (250 mL) shredded old Canadian Cheddar cheese
- 1/4 cup (60 mL) grated Canadian parmesan cheese
- 1/2 tsp (2 mL) dry mustard
- 1/4 tsp (1 mL) each salt and pepper
Preparation
In 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.
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.