There’s nothing worse than a bowl of pasta that is dry or soggy. To make sure you don’t end up with either one, follow this Baked Mac and Cheese with Sour Cream and Cottage Cheese recipe. This cheesy baked macaroni and cheese is guaranteed to be the best meal you’ve had all week!
This blog post will provide readers with a great recipe for baked mac n’cheese so they can try it out themselves at home. The blog post starts off by explaining what the worst thing about eating pasta is (dry or soggy noodles) so that people know why they should read on to find out how to avoid those problems when making their own mac n’cheese.
prep: 15 mins cook: 50 mins additional: 10 mins total: 75 mins Servings: 12 Yield: 12 servings
1 (8 ounce) package sharp Cheddar cheese, shredded
1 (16 ounce) package elbow macaroni
salt and ground black pepper to taste
¾ cup sour cream
¾ cup cottage cheese
2 (8 ounce) packages mild Cheddar cheese, shredded, divided
Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
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.
Reserve 1/2 cup shredded mild Cheddar cheese for later use
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.
Bake in the preheated oven until cheese is melted and bubbling, 40 minutes. Let cool for 10 minutes before serving.
Per Serving: 415 calories; protein 21.5g; carbohydrates 29.6g; fat 23.2g; cholesterol 80.9mg; sodium 419.7mg.