Mac and Cheese

My boyfriend is away this week house sitting for some friends.  Normally when he’s gone for an evening working at the hospital or out with friends, I like the time to catch up on my girly shows and eat whatever I want.  But a whole week?!  We’ve done long distance before (1 1/2 years total between study abroad and school schedules not matching up), but it’s never fun.  When I was deciding what to make this week for dinner, I thought about using some of the fun “Cooking for one” recipes you see all over pinterest.  Then, I just decided I’d better make some comfort food, put on PJ pants, watch Friends reruns, and be whiny.  I needed comfort food.

Even as a kid, I loved mac and cheese.  I’d eat bowls and bowls of that blue box Kraft mac and cheese.  Then I discovered baked mac and cheese and my world was revolutionized.  It was even cheesier and gooier.  One day my mom found this recipe and we made it together.  Whoa.  There was a cheese explosion in my mouth which was quickly accompanied by the feeling that everything would end up alright.  I think that’s the point of comfort food: to feel like life will work itself out (even when the person you love most is gone).

I’ve made it for a couple of potlucks and everyone is obsessed with it.  I’m not sure if it’s the cheesiness or the comfort that everyone will work out ok.  It probably helps that I used low fat cottage cheese and greek yogurt making it high in protein and low in fat.  My mac & cheese is pretty basic, but I think  that you can add in extras to make it your personal favorite.  I bet bacon would go over well as would any number of veggies.  Add your favorite mac and cheese with a link to the recipe in the comments!

Mac and Cheese

Inactive Time 45 minutes

Active Time: 1 hour

Total Time: 1 hour, 45 minutes

Yield: 9

Serving Size: 3\"x3\" piece of rich mac&cheese;

Calories per serving: 295

Fat per serving: 12

Mac and Cheese

This is adapted from Chucks Favorite Mac & Cheese from


  • 8 oz pasta (I used 1/2 container costco Casarecce)
  • 8 oz shredded cheddar cheese (the sharper the better!)
  • 12 oz non fat small curd cottage cheese
  • 8 oz non fat greek yogurt
  • 1/4 cup grated parmesan cheese
  • 1/4 cup butter or butter substitute
  • small amount salt/pepper


  1. Preheat oven to 350 degrees F.
  2. Cook pasta until slightly under done
  3. Combine with cheddar cheese, cottage cheese, greek yogurt, and parmesan cheese and place in a 9x9 pan.
  4. Microwave the butter until soft.
  5. Combine butter with breadcrumbs and mix until well blended.
  6. Top noodles/cheese mixture with breadcrumbs and butter mixture.
  7. Top with salt and pepper if desired.
  8. Bake in oven 30-40 minutes until top is browned and cheese is ooey gooey.
  9. Remove from oven, let cool and enjoy. To save, refrigerate and microwave for 2 minutes.


Can be prepared the night before and baked (or half baked) the day of.

What’s your favorite mac&cheese add in?  Bacon and broccoli are favorites in this household.  Do you add anything extra to your typical mac & cheese that everyone loves?

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