Leah Stacey Recipe

Creole Mac & Cheese

By Leah Stacey CookingMaven

Cook Time:

I love mac and cheese! This is my most favorite recipe. I love the spice in this dish. It's sooo easy to make too!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Way to spice up a traditional favorite! This recipe is so smooth and creamy, and I love how well the cottage cheese blends right in to give it an even lovelier texture. (So don't shy away from trying it!) We went light on the spices, but season as you see fit! This is A+ mac & cheese.


1 1/2 c
elbow macaroni
2 c
cottage cheese, lowfat
8 oz
sour cream, lite
egg, beaten
1/4 tsp
dash of pepper
3 c
grated sharp cheddar (divided)
1 1/2 Tbsp
tony chachere's creole seasoning (divided)

Directions Step-By-Step

Cook Macaroni noodles according to package directions. Drain rinse and set aside.
Combine next six ingredients. Except divide 1 cup of the cheddar cheese and set aside. Combine the other 2 cups with the mixture. Also set aside about 1/2 a TBL Spoon of the 1 1/2 TBL spoon of creole seasoning to sprinkle on top.
Add macaroni to cheese mixture and stir well. Spoon into lightly greased 9x13 casserole dish. Sprinkle with remaining Cheese and creole seasoning.
If you don't like creole seasoning you can always add paprika instead. Just adjust the amount to taste.
Bake uncovered at 350 for 35 to 45 minutes

About this Recipe

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Pasta
Regional Style: Cajun/Creole
Other Tag: Quick & Easy

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Leah Stacey CookingMaven
May 1, 2015
Leanne I am so glad y'all liked it so much. This has made my day!
Leanne Macias luvs2pardy
Apr 28, 2015
Despite my error w/the pepper, my husband & I agree it was the best mac n ch dish I have made yet :) (all my other attempts w/other recipes, w/or w/o rues have not been vry successful, at least not 'til revamped the nxt day).

I kno all the reviews were really good but I wasn't sure how the sour crm & cottage cheese would wrk to make this a good mac n cheez but it wrk'd vry well. I also noticed some variations ppl mentioned using proteins. Sounds like this recipe has unlimited possibilities w/an awesome base!
Leanne Macias luvs2pardy
Apr 28, 2015
I'm in the process of making this for our dinner 2nite, well its in the oven now. I was vry happy & relieved to find a recipe (finally!) for a side dish 2nite bc every recipe I was coming across I was missing 1, 2 or more ingred's. I kno, I kno that's poor planning on my part :( lol Found this 1 in my recipe box & had everything it called for, Yay for me :D 'cept the creole seasoning but I read the comments 'til I came across a suitable sub I liked the sound of. Pam B. (frm pg 4) used red, blk & white pepper. The only thing is she didn't say how much she used of ea & when I saw red I automatically thought flakes, so I did 1/2 T ea to keep w/the amt of seasoning in the recipe. I tasted it b4 I put it in the oven & it seemed a vry peppery. Luckily we like pepper & spicy stuff a lot :)

Aftr baking: yeah, it is wayyy too peppery, even for us. I threw a few more handfuls of grt'd ch on it & put it back in the oven, of course, I don't think its gonna help too much. I couldn't think of anything else to help make the dish better...any suggestions?
Dawn King FluffyMae
Aug 1, 2014
OK...wish me luck. At my kids request, I am making a 4x batch for a Bash this weekend. Gulp! I am going to skip the oven and use a large electric roaster. I cross referenced a bunch of roster recipes for large batch mac n' cheese. Almost all of them say 350 degrees for 1 hour, then set to warm.

Any advice??? Anyone help cook large batches for churches or outreach programs??? I'm welcome to any tips or tricks! Thank you.
Dawn King FluffyMae
Jun 25, 2014
I made a 2x batch for the kids Grad party on Sunday. Guess what? I had to throw ANOTHER 2x batch together in the middle of the event! It was that popular! Many people asked for the recipe.

I've made this several times in the past few months. Here is my little twist. I always make a 2x batch but was afraid to double the Tony C's seasoning. I'm not a huge salt fan. I use the full 1.5 TBS but then I add 1/2 tsp garlic powder, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp onion powder and 1/2(+)tsp cayenne powder. That way the dish gets a big pop of flavor but not salt overload.