This is a delicious and cheesy combination of egg noodles, cheddar cheese, tuna and cottage cheese.
This is a great recipe, but I made a few adjustments. I used elbow macaroni, 1 8oz. can of peas (will use fresh next time), and after I mixed all the ingredients together I put the mixture into a 2 quart greased casserole dish, topped with a half cup shredded cheese and then sprinkled with 16 crushed saltines mixed with 3 tablespoons melted butter. Finally, the casserole is baked at 350 until bubbling and toasted on top (about 25 minutes). It was great, but next time I might use only 6 oz. (one can) of tuna. This is a very versatile recipe that is good and cheezy just how I like it! Would be great with a little hot sauce! Oh yeah, my cheese sauce turned out smooth (except for the lumps from the cottage cheese), but I do recommend melting at low heat! Medium heat started to burn my shredded cheese. - 04 Sep 2005 (Review from Allrecipes USA and Canada)
How to make a cheese sauce: Lower the heat, stir constantly, and have a ton of patience. When you think it's done, keep stirring it. And stirring it. And stirring it. It will feel like it's taking forever. But it will get smooth with lots of stirring, patience and medium low heat. - 20 May 2008 (Review from Allrecipes USA and Canada)
It's a cold, snowy day and we were kept home from work becuase of the weather. So instead of the cold sandwiches we normally take with us, we decided to have a hot lunch. I was in the mood for tuna but hubby wanted mac and cheese. This sounded like a combo of the two so I thought I would give it a try. I did make a couple of substitutions based on personal taste. I used only 1/2 the butter and sauted some onions in it before making the sauce. I also left out the cottage cheese, instead using more milk. And I added some garlic powder. This was tasty and very satisfying after a morning of shoveling snow. I will make it again. Btw... some mentioned that the cheddar didn't melt well. Try Kraft Four Cheese Melt in the grated cheese section. It works beautifully in any recipe like this. - 03 Feb 2009 (Review from Allrecipes USA and Canada)