Baked Mac and Cheese with Sour Cream and Cottage Cheese Recipe

I added a few spices to make it a little more personal to our family (onion powder, garlic powder, little dijon mustard, little Frank's Hot Sauce, fresh ground pepper) but other than that, I kept to the recipe. I did not try this myself but I was told by my husband that the kids really liked it. They both had seconds. My husband said it was good but a little thick for him.

I loved how easy this was. My daughter and husband loved it. It turned out creamy and yummy. They don't like cottage cheese, so I substituted plain yogurt. I really liked the fact that I didn't have to use flour and butter to make a roux. Not having to do that step saved me time in the kitchen. Great recipe! I will definitely make this again!

16 oz= 4 cups in case you don't have a 16oz box. 5 stars cause it's a GREAT base to add your own twist (BUT is great as it is!) ..For our taste I added 1 tsp mustard powder, 1/4 tsp garlic powder, pinch cayenne powder, lots of pepper, a little salt. I also made at least 50% of the cheese..sharp cheddar. Not mild. Make sure your reserved half cup of cheese for the top is sharp (or extra sharp). If you only want to improve the recipe with one thing...use mustard powder and you'll have an amazing mac and cheese! It doesn't taste eggy (yay). Its rich but not a rock in your stomach LOL. Can safely add 1/2 cup milk too if it seems crazy dry. Sometimes I cover it with foil for the first half hour. Mix well before adding macaroni. Also: use full-fat dairy cottage cheese and sour cream so it comes out correctly. Don't worry, humans have eaten animal fat since the dawn of time and remained healthy-think about it. Its the other things you need to cut, not fat;)

I used this as a base recipe. I did 1 pkg cream cheese instead of cottage cheese, I bag of mild cheddar instead of 2, and approx 1 cup heavy whipping cream. I melted all of it in a pot then added in the pasta. I used mini shells. Mixed well then put in a dish and topped with 1/3 pkg mild and 1/3pkg sharp cheddar. Baked at 350° for about 30 min then broiled at 500° for 2 min to brown. It was amazing. There were no left overs!

This is the best Mac & Cheese recipe. I cut recipe in half, used cottage and chives, snd I sautéed panko bread crumbs in butter and sprinkled them on top. Crunchy goodness. Give this recipe a try.

12/29/2015, This recipe is a good starting point. One of the problems is that the dish ends up being a little dry and bland with taste. I added over 1 1/2 cups of milk to this recipe, chopped up 1/3 onion and sautéed it. I also added Japanese Panko Bread Crumbs by sprinkling it on top. Cover dish while baking for the 25 minutes and uncover during the last 15 minutes. These added ingredients made this recipe taste better.

So good. I made a few changes to the base recipe - more cheese, less sour cream, added mustard and garlic powder. As this was our dinner, I also folded through some greens and smoked chicken to make it a loaded Mac n cheese, then topped with a buttery breadcrumb mix. Delicious dinner and such an easy way to make the cheese sauce.

This was really good stuff. Very very rich, however, so don't think you'll be able to eat a ton of this at one sitting. (Which is really good because as good as it is just from the oven, it's BETTER the next day.) Anyway, I made a half recipe, using GF pasta (Tinkyada penne since that's what I had). I subbed ricotta for the cottage cheese (what I had.) Used to much ricotta, but had already added half the sour cream. Used a whole egg (not half.) It worked fine! Then, for the cheese, I used a scale and started with 1/2 cup grated parmesan then added a mexican mix to the 16 oz mark (then removed about 1/2+ cup mexican mix for the topping.) I had to mix this with my hands, it was so thick! Then, putting the pasta in was difficult. However, SO WORTH IT. Very forgiving recipe, as you can see. I'll definitely make it again.

Usually I make mac & cheese using a roux and then adding the cheese to that before mixing in with the macaroni. This recipe caught my eye because it is different and easier in that it isn't necessary to cook the sauce. Also, I had a container of sour cream that needed to be used. So, it was the perfect recipe. We loved this -- I have to say that I was very pleasantly surprised the way it turned out as I was sceptical of no roux/cheese sauce. I followed the recipe for the most part, although I sautéed diced onion and a red bell pepper, also diced, to add to the mixture. I had some tomatoes that needed to be used so I chopped those roughly and included them (peeled them first). I did not have cottage cheese so I used plain yoghurt as another person did. We loved the flavour of the sour cream and yoghurt. It gave it a very subtle tang, not overpowering, but just so that you were like, mmmm, what is this I'm tasting? Very, very good. I used about the amount of cheese called for, maybe a little more. I did sprinkle some on top as called for in the recipe. I also sprinkled paprika all over the top. Not only did the dish taste really good, it looked terrific when I took it out of the oven. Because I made it ahead and had it in the refrigerator, before I put it in the oven, I put about a half a cup or more of milk in. I just poured some slowly over the top of the casserole. It worked perfectly and the macaroni and cheese was moist, not dry at all. Recommend this.

I lessened the cheese and used Moz and Parm and Cheddar in about an 8+ ounce version - not the 24 oz that was in the recipe. I added a bit of dry bread crumbs and parm on top and it is delish! I also swapped out the elbows for farfalle for a lighter looking dish.

After reviewing comments I made this using cauliflower instead of pasta. I also added crushed garlic, dried minced onions and Umami. I only used 8 oz of extra sharp cheese. I kept everything else as listed. I will definitely make this again so delicious.

Even my cousin said it was perfect.

It is just like my mom's recipe and boy was it a hit! THANK YOU!

Added turkey burger, sweet pepper, green onions and some spices. Very good! Forgot to mention, I don’t really measure just go by taste and texture 👍🏻

I never made mac and cheese before but my family and friends can't get enough of it! I do add chicken or beef sometimes and it is wonderful!

A little dry event though I followed recommendations and added milk and more sour cream and cottage cheese. Not the taste sensation some describe.

Very delicious and easy to make

Tightens up when it sits after a few minutes. Maybe add milk?

OMG! I always thought, I made great macaroni and cheese but this recipe, took things up a couple of notches! Mine came out, creamy, cheesy and more savory than ever! 🤗👍

Very good! Everyone in my home liked it, the only difference I added was dry mustard, but otherwise delicious exactly as stated!