Baked Mac and Cheese with Sour Cream and Cottage Cheese
If you want to add more lacto ovo vegetarian recipes to your repertoire, Baked Mac and Cheese with Sour Cream and Cottage Cheese might be a recipe you should try. This recipe serves 12. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 418 calories, 20g of protein, and 24g of fat. It is a very affordable recipe for fans of American food. It works best as a main course, and is done in around 1 hour and 15 minutes. Head to the store and pick up salt and ground pepper, egg, elbow macaroni, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Blueberry and Cottage Cheese Strudel, Coriander Ravioli With Pumpkin & Cottage Cheese Filling, and Hungarian Cottage-Cheese Biscuits (Túrós Pogácsa).
Instructions
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
Reserve 1/2 cup shredded mild Cheddar cheese for later use
Mix mild Cheddar cheese, sharp Cheddar cheese, sour cream, cottage cheese, and egg together in a bowl; season with salt and pepper. Stir cooked macaroni into cheese mixture.
Pour macaroni mixture evenly into the prepared baking dish; sprinkle with the reserved 1/2 cup Cheddar cheese.
Bake in the preheated oven until cheese is melted and bubbling, 40 minutes.
Let cool for 10 minutes before serving.