Deluxe Mac and Cheese Recipe
This Deluxe Mac and Cheese takes classic comfort food up a notch with a creamy blend of cottage cheese, sour cream, and sharp cheddar. Baked to perfection with your choice of a gooey cheese crust or a buttery cracker topping, it’s a flexible, nostalgic dish that’s perfect for both weeknight dinners and family gatherings.
Ingredients
Core Ingredients
- 1 ¾ cups dry macaroni (about 8 ounces, half a 1-pound box)
- 8 ounces sharp cheddar cheese block, grated (plus more for topping)
- 16 ounces low-fat cottage cheese 2% works best
- 8 ounces light sour cream
- 1 large egg
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
Topping Options
- 1 sleeve Ritz crackers crushed
- 2 tablespoons butter melted (to mix with cracker crumbs)
- extra sharp cheddar cheese for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the macaroni until just shy of al dente, about 1–2 minutes less than package directions. Drain and rinse briefly under cool water. Shake off excess water.
- In a large mixing bowl, combine cottage cheese, sour cream, egg, Dijon mustard, salt, and black pepper. Stir until smooth.
- Grate the cheddar cheese and fold it into the mixture.
- Add cooked macaroni to the cheese mixture and stir until evenly coated.
- Transfer the mixture into a greased casserole dish.
- If using a crunchy topping, mix crushed Ritz crackers with melted butter and sprinkle evenly over the pasta. Alternatively, top with grated cheddar cheese, or combine both for extra texture.
- Bake for 40–45 minutes until the top is golden and edges are bubbling.
- Let rest a few minutes before serving warm.
Notes
For extra flavor, try mixing in steamed vegetables, jalapeños, or cooked chicken. To make it gluten-free, use gluten-free pasta and breadcrumbs instead of Ritz crackers. Leftovers keep well in the fridge for 2–3 days; reheat gently in the oven for best results.