This mac and cheese with cottage cheese is easily doubled for a potluck or family function. My whole family loves this recipe!
Ingredients
- elbow macaroni: 1 pack (8 ounce pack)
- dry bread crumbs: 1 cup
- butter: 0.25 cup (melted)
- small curd cottage cheese: 1 container (12 ounce container)
- sharp Cheddar cheese: 1 pack (8 ounce pack, shredded)
- sour cream: 1 container (8 ounce container)
- Parmesan cheese: 0.25 cup (grated)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
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Mix bread crumbs and melted butter together in a small bowl.
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Transfer drained macaroni to the prepared baking dish. Add cottage cheese, Cheddar, sour cream, Parmesan, salt, and pepper; stir until well combined. Sprinkle bread crumb mixture over top.
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Bake in the preheated oven until golden brown on top, 30 to 35 minutes. Chefbound
