Wisconsin Five-Cheese Macaroni

  • Yield 8 servings

There's nothing like the comforting feeling you'll get when you sink your teeth into this baked macaroni and cheese.


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



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