Macaroni and Cottage Cheese Casserole Recipe
Mac and cheese is a favorite family meal, and it's even more satisfying when you skip the boxed version. Instead, use this recipe to make a fabulous macaroni and cheese casserole from scratch. It's easier than you may think, and the addition of cottage cheese and sour cream turns the ordinary macaroni and cheese into a deliciously creamy casserole. Best of all, it's ready and on the dinner table within an hour from start to finish, so it's perfect for a busy weeknight.
Ingredient:
-
8 ounces dry elbow macaroni
-
1 1/2 cups small curd cottage cheese
-
8 ounces sharp cheddar cheese, shredded
-
1/2 cup sour cream
-
1/2 cup milk
-
1/4 cup grated Parmesan cheese
-
1/2 teaspoon salt, or to taste
-
Freshly ground black pepper, to taste
-
2/3 cup plain breadcrumbs
-
3 tablespoons melted unsalted butter
Recipe Direction :
-
Gather the ingredients. Preheat the oven to 375 F.
-
Bring a pot of well-salted water to a boil and cook the elbow macaroni 1 minute less than the directions call for.
-
Drain the macaroni very well and add to a 9 x 12-inch baking dish.
-
Stir in the cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, salt, and pepper.
-
In a small bowl, stir the breadcrumbs and melted butter together.
-
Sprinkle the breadcrumbs evenly over the top of the casserole.
-
Bake for 35 minutes, or until the top is golden brown and bubbling.