It’s been awhile since I’ve shared a recipe, but this one is just that good. Growing up, the hometown grocery store had the best mac and cheese. I know what you are thinking. Mac and cheese? Can’t I whip that up on my stove top in ten minutes? Well, yes, you could – but after tasting this you won’t want to! Since this grocery store has recently been taken over by a bigger chain store, they’ve released their recipe. Give it a try sometime and let me know what you think! And while we are talking about cheese, make sure to pick up some Heber Valley Artisan Cheese next time you are at the Barn. It’s life changing!

Ukrop’s Macaroni and Cheese

  • 5 cups cooked macaroni (2 cups, raw)
  • 2 cups small curd cottage cheese
  • 1 cup sour cream
  • 1 egg, beaten
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dry mustard
  • 8 ounce shredded cheddar
  • 1/4 cup Parmesan
  • 1/4 teaspoon paprika


Preheat oven to 350 degrees. Combine cottage cheese, sour cream, egg, salt, pepper, and mustard. Stir in cheddar cheese. Gently add cooked macaroni. Spoon into a greased 3-quart baking dish. Top with Parmesan and paprika. Bake about 40 minutes or until set. Do not over bake. Serves 8-10.