Easy Creamy Mac and Cheese

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"Make two meals at once with this kid-friendly dish. You can liven up the second casserole by stirring in ham and peas, or shredded cooked chicken, or pretty much anything you have on hand."
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55 m servings 945 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 945 kcal
  • 47%
  • Fat:
  • 60.4 g
  • 93%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 1132 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Adjust oven rack to center position and heat oven to 350 degrees F. Spray two 9 inch square (or similar size baking dishes) with vegetable cooking spray.
  2. Bring 2 quarts of water and 1 tablespoon of salt to a boil in a large pot. Add macaroni; using package times as a guide and stirring at the beginning to prevent sticking, cook until tender. Drain, and return to pot. Stir in cheeses and sour cream. Season with salt and pepper. Turn into prepared pans.
  3. Mix bread crumbs and butter; sprinkle over macaroni mixture. Bake until heated through crumbs are golden, 30 to 35 minutes.
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I used ricotta instead of the cottage cheese. I also used 1/2 of the sour cream because I felt it was saucy enough. The butter/bread crumb mixture was too much for my taste. Because of the ri...

This was pretty good. I did a few things different though, and it tasted great. Instead of cottage cheese I substituted with some ricotta cheese (half of a small container) and I used cheddar, c...

I didn't have cheddar, so used velveeta, also added grated swiss,and Monteray Jack/mixed with colby, also put a pinch of cayenne and ground dry mustard, melted some butter with a bit of milk, se...

I made half the recipe, and it was okay. Not bad, but I got tired of eating it. Too tangy for my taste, so if I ever try it again I'll cut back on the sour cream.

I used ricotta cheese instead of cottage cheese. Was real good and made a nice lunch for the next few days. I like my Mac and Cheese more "cheddary", but this was good. Maybe next time I will ad...

This mac and cheese is delicious! We add cubed cooked ham to make it more substantive. I don't like the crust however, too buttery, not crunchy enough...

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