Macaroni and Cottage Cheese Casserole

By John Mitzewich

Almost any macaroni and cheese recipe, including this one, can be cooked in individual ramekins.

Photo © Flickr User Rick

The addition of cottage cheese and sour cream turns the ordinary macaroni and cheese into a deliciously creamy casserole. To counter the mild cottage cheese, a sharp cheddar is also used in this great macaroni and cheese recipe. 

Makes 6 Generous Portions

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

• 8 oz dry elbow macaroni
• 1 1/2 cup small curd cottage cheese
• 8 oz shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt, or to taste
• black pepper to taste
• 2/3 cup plain bread crumbs
• 3 tbsp melted butter

Preparation:

1. Preheat oven to 375 degrees F. Bring a pot of well-salted water to a boil and cook the pasta one minute less that the directions call for. Drain very well and add to a 9 x 12 inch baking dish
   
2. Stir in the cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, salt and pepper. In a small bowl, stir the bread crumbs and melted butter together. Sprinkle evenly over the top, and bake for 35 minutes, or until top is golden brown and bubbling.