Baked Mac and Cheese with Sour Cream and Cottage Cheese Recipe -
Baked Mac and Cheese with Sour Cream and Cottage Cheese Recipe
  • READY IN hrs

Baked Mac and Cheese with Sour Cream and Cottage Cheese

Recipe by  

"Rich and cheesy but not too dry. My family loves this and we have it for all our big meals."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  3. Reserve 1/2 cup shredded mild Cheddar cheese for later use
  4. Mix mild Cheddar cheese, sharp Cheddar cheese, sour cream, cottage cheese, and egg together in a bowl; season with salt and pepper. Stir cooked macaroni into cheese mixture. Pour macaroni mixture evenly into the prepared baking dish; sprinkle with the reserved 1/2 cup Cheddar cheese.
  5. Bake in the preheated oven until cheese is melted and bubbling, 40 minutes. Let cool for 10 minutes before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2012

I added a few spices to make it a little more personal to our family (onion powder, garlic powder, little dijon mustard, little Frank's Hot Sauce, fresh ground pepper) but other than that, I kept to the recipe. I did not try this myself but I was told by my husband that the kids really liked it. They both had seconds. My husband said it was good but a little thick for him.

Most Helpful Critical Review
Nov 25, 2012

it was thick and creamy, very good, but I prefer a stronger flavor


6 Ratings

Mar 26, 2013

You dont actually need 2 bags of mild cheddar cheese, comes out fine! Delicious!

Mar 15, 2013

I loved how easy this was. My daughter and husband loved it. It turned out creamy and yummy. They don't like cottage cheese, so I substituted plain yogurt. I really liked the fact that I didn't have to use flour and butter to make a roux. Not having to do that step saved me time in the kitchen. Great recipe! I will definitely make this again!

Mar 07, 2013

This was really good stuff. Very very rich, however, so don't think you'll be able to eat a ton of this at one sitting. (Which is really good because as good as it is just from the oven, it's BETTER the next day.) Anyway, I made a half recipe, using GF pasta (Tinkyada penne since that's what I had). I subbed ricotta for the cottage cheese (what I had.) Used to much ricotta, but had already added half the sour cream. Used a whole egg (not half.) It worked fine! Then, for the cheese, I used a scale and started with 1/2 cup grated parmesan then added a mexican mix to the 16 oz mark (then removed about 1/2+ cup mexican mix for the topping.) I had to mix this with my hands, it was so thick! Then, putting the pasta in was difficult. However, SO WORTH IT. Very forgiving recipe, as you can see. I'll definitely make it again.

Aug 18, 2013

I liked it OK, but next time I'd add all med. or sharp cheese, one more egg and a half cup of milk.


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  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 452 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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