Description
A creamy and cheesy baked macaroni dish with a light, tangy twist from cottage cheese, topped with a crunchy breadcrumb finish.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup cottage cheese
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup breadcrumbs
- 2 tablespoons butter
Instructions
- Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente (usually 7–9 minutes). Drain well and return the pasta to the pot or a large mixing bowl.
- Combine the cooked macaroni, cottage cheese, shredded cheddar, grated Parmesan, milk, salt, black pepper, garlic powder, and onion powder in a large bowl. Stir until the cheeses and seasonings coat the pasta evenly.
- Grease a medium baking dish and transfer the macaroni-and-cheese mixture into it, spreading evenly. In a small bowl, melt the butter and stir in the breadcrumbs until moistened. Sprinkle the breadcrumb mixture over the top.
- Bake in the preheated oven for 25–30 minutes, or until the top is golden and the casserole is bubbly around the edges.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with extra grated Parmesan or chopped parsley if desired.
Notes
For extra crunch and flavor, consider toasting the breadcrumbs before topping. This dish can also be made ahead and baked later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 1100mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 50mg