Ingredients
6
6 servings
- •1 (16 ounce) package elbow macaroni
- •1 (16 ounce) package cottage cheese
- •1 cup sour cream
- •½ cup butter
- •1 (8 ounce) package shredded Cheddar cheese
- •1 (10 ounce) can whole peeled tomatoes with juice
- •salt and ground black pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until macaroni is cooked through but still slightly firm, about 8 minutes. Drain well.
- Combine the cottage cheese, sour cream, butter, and cooked macaroni in a large baking dish. Stir in the Cheddar cheese. Arrange the tomatoes on top, then pour the tomato liquid over the casserole. Season with salt and black pepper.
- Bake in the preheated oven for 20 minutes, then mix the macaroni and cheese thoroughly. Continue to bake until lightly browned and bubbly, about 15 minutes more.
Nutritional Facts
Per 6 servings
- Calories: 730
- Carbohydrate: 62g
- Fat: 40g
- Fiber: 3g
- Protein: 30g
- Sugar: 4g
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