Wisconsin Five-Cheese Macaroni

  • Yield: 8 servings


1 1/2cups (12-ounces) small-curd cottage cheese
1cup (8-ounces) sour cream
1 egg
1/4cup flour
1/2teaspoon salt
1/4teaspoon white pepper
1/2teaspoon dry mustard
2cups (8-ounces) shredded sharp Cheddar cheese
2cups (8-ounces) shredded Colby cheese
8ounces elbow macaroni, cooked, drained
1/3cup (1-ounce) grated Parmesan cheese
1/3cup (1-ounce) grated Romano cheese
1/2teaspoon paprika
2tablespoons chopped parsley


  1. Blend the cottage cheese in a food processor or blender until smooth. In a large mixing bowl, combine the cottage cheese, sour cream, egg, flour, salt, white pepper, and dry mustard. Stir in the Cheddar and Colby cheeses. Add the cooked macaroni and stir gently until well combined. Spoon into a greased 3-quart glass baking dish. Top with grated Parmesan and Romano cheese and sprinkle with paprika. Bake for 40 to 45 minutes until browned and bubbly. Sprinkle with parsley to serve.

Recipe courtesy of the Wisconsin Milk Marketing Board