You’ll want about a pound just for the cheese sauce, and you’ll also want a cup or two of finely grated cheese for piling on top at the end (I use a microplane grater for mine). Speaking of cheese, you’ll need a LOT of it for this recipe. (A microwave may also work) Combine noodles, cheese, coconut milk, cream, egg, mustard, and garlic powder in medium bowl. In dry frying pan, stir fry noodles for 5-10 minutes to get as dry as possible. Cut noodles into shorter pieces, if needed. Don’t worry! The hot cheese sauce will warm up the pasta later. Dump noodles into clean towel and squeeze to absorb excess moisture. If you aren’t finishing the macaroni and cheese right away, rinse the pasta with cold water to stop the cooking process and make sure the noodles don’t stick together. Place the pot over medium heat cook and stir until heated through and warm, 5 to 8. Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Cook the pasta in salted water and then drain it when it’s al dente. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Just don’t use any long spaghetti-like noodles, and you’ll be good. If there isn’t a location near you, or you just want to try making it at home, here’s my go-to method for making a super-cheesy batch of creamy mac and cheese every time.įor starters, you’ll need pasta! I like just plain elbow macaroni, but lots of smaller pasta shapes would work. Noodles & Company™ is known for mastering flavorful pasta dishes from all over the world, so for simple, classic mac and cheese to be one of their most famous menu items tells you there is something truly special about that bowl of pasta. A homemade version of the famously cheesy macaroni dish.