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Close up glass dish of baked macaroni and cheese with cottage cheese on a red napkin.
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Hoggy's Mac and Cheese

Melted cheddar surrounds macaroni and cheese with cottage cheese and sour cream to create the easiest baked macaroni casserole we’ve ever made.
Course Side Dish
Cuisine American
Keyword Hoggy's Mac and Cheese, macaroni and cheese with cottage cheese
Prep Time 10 minutes
30 minutes
Total Time 40 minutes
Servings 10 servings
Calories 557kcal
Author Jennifer Osterholt

Ingredients

  • 1/2 pound elbow macaroni 2 cups uncooked
  • 1/2 pound mostaccioli 2 cups uncooked
  • 1 1/2 cups cottage cheese
  • 1 1/2 cups sour cream
  • 2 eggs beaten
  • 6 cups cheddar cheese

Instructions

  • Preheat oven to 375℉ and lightly coat a 9 x 13" casserole dish with non-stick spray.
  • Cook pasta according to the directions on the pasta. Pasta can be cooked in the same pot, but add the Mostaccioli first as it will take a few minutes longer to cook than the macaroni.
  • Crack eggs into a large bowl and lightly beat with a fork.
  • Mix in cottage cheese and sour cream.
  • Add cooked and drained pasta and stir well.
  • Then mix in cheddar cheese. Pour into dish and bake uncovered for 30 to 35 minutes until cheese is melted, the casserole is bubbling around the edges and is lightly brown on top.

Nutrition

Calories: 557kcal | Carbohydrates: 38g | Protein: 27g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 126mg | Sodium: 569mg | Potassium: 241mg | Fiber: 1g | Sugar: 3g | Vitamin A: 986IU | Vitamin C: 0.3mg | Calcium: 555mg | Iron: 1mg