Cheese Mac and Cheese (Deluxe)
This deluxe mac and cheese is ultra-creamy and custardy thanks to cottage cheese, sour cream, and egg. Rich, cheesy, and perfect for a comforting meal that feels indulgent yet protein-packed.
Ingredients
For the pasta and custard sauce
- 8 oz macaroni
- 8 oz sharp cheddar cheese shredded
- 16 oz cottage cheese
- 8 oz sour cream
- 1 large egg
- 1 tsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp black pepper
Topping options
- to taste extra shredded cheddar
- as needed crushed Ritz crackers + 2 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 baking dish. Boil macaroni in salted water until slightly undercooked, about 2 minutes less than package directions. Drain well.
- In a large mixing bowl, whisk together cottage cheese, sour cream, egg, Dijon mustard, salt, and pepper until smooth and creamy.
- Fold in shredded cheddar and drained pasta until noodles are evenly coated in the custard mixture.
- Pour mixture into prepared baking dish. If using a topping, sprinkle crushed Ritz crackers mixed with melted butter over the top. Bake 40–45 minutes until center is set and top is golden brown.
- Let rest 10–15 minutes before serving to allow custard to firm up.
Notes
This version has a higher dairy ratio, producing a custard-like, ultra-creamy texture and extra protein from the cottage cheese. Optional toppings like extra cheddar or buttery crackers enhance richness and crunch.