This mac and cheese with cottage cheese is easily doubled for a potluck or family function. My whole family loves this recipe!
Ingredients
- 1 package elbow macaroni , 8 ounce
- 1 cup dry bread crumbs
- 0.25 cups butter , melted
- 1 container small curd cottage cheese , 12 ounce
- 1 package shredded sharp Cheddar cheese , 8 ounce
- 1 container sour cream , 8 ounce
- 0.25 cups grated Parmesan cheese
- salt and pepper to taste
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
-
2
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.
-
3
Mix bread crumbs and melted butter together in a small bowl.
-
4
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.
-
5
Bake in the preheated oven until golden brown on top, 30 to 35 minutes.
Nutrition Facts
Per serving
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