Creamy Macaroni
Creamy Macaroni

Creamy Macaroni

June 3, 2016

I developed this comfort food recipe in the late 1960's while I was still in high school. I always loved the combination of cottage cheese & sour cream and since I also loved macaroni, it was an obvious pairing in my mind. Once I tasted it, I was hooked. Over the years I've made a few changes to the recipe to make it a little healthier, like using whole grain macaroni or linguine, using Greek yogurt in place of sour cream. Sometimes I'll add other ingredients (see Tips & Suggestions) or serve it on a bed of organic baby kale or other greens. This recipe is totally customizable. Have fun with it & add things to it that you like & who knows... you may create a whole new recipe that your family will love!

Serves: 1


3/4 to 1 cup whole grain macaroni or other pasta of your choice

1/2 Tblsp butter

1/4 cup small curd cottage cheese

1/4 cup sour cream or plain Greek yogurt

Optional for serving: organic baby kale leaves or other greens

Salt & freshly ground black pepper to taste


1 Cook pasta al dente according to package directions.

2 Drain well & return to pot. Add butter, allow to melt & stir to coat.

3 Add cottage cheese & sour cream. Stir to coat. If adding other ingredients, stir them in now. Bring pot back to stove, heat on medium-low for just a minute to heat back up.

4 If using kale or other greens, add a handful to a plate.

5 Top with creamy macaroni, salt & pepper & serve. Or just serve plain without the bed of greens, top with a litlle salt & pepper, then serve.

Creamy Macaroni

6 Pictured: made with whole grain linguine.

Tips & Suggestions

1 Here are some ingredients that I'll stir in, either individually or a combination of all of them:

2 1 piece of sundried tomato, chopped

3 3 large black pitted olives, halved

4 1 to 2 canned or jarred artichoke hearts (not with vinegar) cut into large bite-sized pieces

5 1/4 cup (packed) baby spinach leaves


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