Worcestershire Macaroni and Cheese

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    Worcestershire Macaroni and Cheese

    Worcestershire Macaroni and Cheese


    81 people made this

    This is my take on macaroni and cheese which uses egg noodles instead of macaroni! Omit the worcestershire if desired.

    Serves: 6 

    • 2 cups egg noodles
    • 1 cup cottage cheese
    • 1/2 cup sour cream
    • 3 tablespoons grated Parmesan cheese
    • 1 egg
    • 2 cups grated Cheddar cheese
    • 1 teaspoon Worcestershire sauce
    • 1/4 cup (65ml) milk
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3 tablespoons butter

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Cook noodles al dente. Drain and rinse. Set aside.
    2. In a large mixing bowl, mix together cottage cheese, sour cream, parmesan, 1 egg, 1 cup cheddar cheese, Worcestershire sauce, milk, butter or margarine and salt and pepper. Stir in cooked noodles. Spread into a 23cm square baking dish top with remaining grated cheese.
    3. Bake at 150 degrees C for one hour, or until set.
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    Reviews in English (82)


    Oh my god, this was delicious! I left out the Worcestershire sauce though, and added colby jack to the list of cheeses. I put one cup of colby jack and one cup of cheddar. I loved this so much I've eaten it all tonight and am going to make some more tommorow!  -  28 Nov 2002  (Review from Allrecipes USA and Canada)


    This dish has really good cheesy flavor but I would definetly suggest covering it with foil. The noodles were really dried out and crunchy which made my family and I not finish our plate.  -  06 Oct 2007  (Review from Allrecipes USA and Canada)


    I switched the cottage cheese for Lite Ricotta because I dislike the curd texture. Yummy.  -  15 Feb 2005  (Review from Allrecipes USA and Canada)

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