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Microwaveable Cottage-Style Macaroni and Cheddar Cheese with Tomatoes

By: Not Your Mother's Microwave Cookbook by Beth Hensperger

Microwaveable Cottage-Style Macaroni and Cheddar Cheese with Tomatoes is a creamy and delicious meal. This baked macaroni and cheese recipe uses cottage cheese and sour cream to make the base of the rich, creamy cheese sauce. The cheddar and Monterey Jack, as well as the provolone, then add layer upon layer to the flavor. You'll spend more time enjoying this dish than cooking it.


Cooking Time8 min

Cooking MethodMicrowave


  • 2 cups macaroni, small penne, or small shells
  • 1 cup small-curd cottage cheese
  • 1/2 cup sour cream
  • 2/3 cup shredded mild or sharp cheddar cheese (about 3 ounces)
  • 2/3 cup shredded Monterey Jack cheese (about 3 ounces)
  • 2/3 cup shredded provolone cheese (about 3 ounces)
  • 1 15.5-ounce can diced stewed tomatoes, well drained
  • 2 teaspoons minced fresh marjoram, oregano, or flat-leaf parsley


  1. Cook the macaroni according to the package directions until al dente, and drain well. While the pasta is draining, stir together the cottage cheese and sour cream in a deep bowl until well-combined. (If you like a very smooth sauce, use an immersion blender.)

  2. Place the pasta in a large bowl and pour the sauce over the pasta. Combine the cheeses in a small bowl. Add 1 1/2 cups of the cheese mixture, the tomatoes, and the marjoram to the bowl with the pasta, and toss to evenly combine. Place the pasta mixture in the casserole dish.

  3. Partially cover with plastic wrap and microcook on HIGH for 4 minutes, until steaming hot.

  4. Remove from the microwave, stir gently, and top with the remaining 1/2 cup cheese.

  5. Microcook, uncovered, on HIGH for another 4 minutes, or until the cheese is melted and bubbling and the casserole turns pale golden around the edges. Remove from the oven and let rest for a least 5 minutes before serving hot.

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