Baked Mac and Cheese with Sour Cream and Cottage Cheese
This baked macaroni and cheese layers elbow pasta with tangy sour cream and rich cottage cheese for a plush, custard-like center and a golden, melty Cheddar crown. Each bite is ultra-cheesy with a gentle tang and cozy, nostalgic comfort—perfect for family dinners, potlucks, or any time you’re craving a hearty side that eats like a main.
- Prep15 mins
- Cook50 mins
- Serves12
- DifficultyEasy
- 1
Set the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- 2
Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water, stirring occasionally, until cooked through but still firm to the bite, 8 minutes; drain.
- 3
Set aside 1/2 cup of the shredded mild Cheddar cheese.
- 4
Combine the remaining mild Cheddar cheese, the sharp Cheddar cheese, the sour cream, the cottage cheese, and the egg in a bowl; season with salt and pepper. Stir the cooked macaroni into the cheese mixture. Transfer the macaroni mixture to the prepared baking dish; sprinkle with the reserved 1/2 cup mild Cheddar cheese.
- 5
Bake in the preheated oven until the cheese is melted and bubbling, about 40 minutes. Let it cool for 10 minutes before serving.
- Calories 520.39 kcal High
- Protein 19.68 g Good Source
- Carbs 35.86 g Moderate
- Total Fat 33.6 g High
- Saturated Fat 13.77 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 77.99 mg High
- Sodium 435.58 mg Moderate
- Fiber 1.36 g Low Source
- Sugar 1.72 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 405.9 mg Good Source
- Iron 1.28 mg Low Source
- Potassium 127.64 mg Low Source
- Vitamin A 7.5 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.53 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten