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
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 15 mins


  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.
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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


10 Ratings

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 26, 2013

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

Jun 20, 2014

Usually I make mac & cheese using a roux and then adding the cheese to that before mixing in with the macaroni. This recipe caught my eye because it is different and easier in that it isn't necessary to cook the sauce. Also, I had a container of sour cream that needed to be used. So, it was the perfect recipe. We loved this -- I have to say that I was very pleasantly surprised the way it turned out as I was sceptical of no roux/cheese sauce. I followed the recipe for the most part, although I sautéed diced onion and a red bell pepper, also diced, to add to the mixture. I had some tomatoes that needed to be used so I chopped those roughly and included them (peeled them first). I did not have cottage cheese so I used plain yoghurt as another person did. We loved the flavour of the sour cream and yoghurt. It gave it a very subtle tang, not overpowering, but just so that you were like, mmmm, what is this I'm tasting? Very, very good. I used about the amount of cheese called for, maybe a little more. I did sprinkle some on top as called for in the recipe. I also sprinkled paprika all over the top. Not only did the dish taste really good, it looked terrific when I took it out of the oven. Because I made it ahead and had it in the refrigerator, before I put it in the oven, I put about a half a cup or more of milk in. I just poured some slowly over the top of the casserole. It worked perfectly and the macaroni and cheese was moist, not dry at all. Recommend this.

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.

Oct 27, 2014

Just kinda plain.

Apr 22, 2014

This dish was very easy to make and everyone seemed to enjoy it. I did add a little bit of half and half because the cheese mixture is very thick. Turned out great though.


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  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 420 mg
  • 17%

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

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