Dawn NoltAuthorDawn NoltCategoryTags, , , DifficultyBeginnerRating

Rich and cheesy, this dish is easy to make and will delight the whole family.

Yields12 Servings
Cook Time40 mins

 16 oz package elbow macaroni
 8 oz sharp Cheddar cheese, shredded
 8 oz Garlic Jack cheese, shredded
 8 oz marble cheese, shredded
 ¾ cup sour cream
 ¾ cup cottage cheese
 2 Nature's Yoke eggs
 salt and coarse ground black pepper, to taste

1

Preheat oven to 350 F. Spray 9x13 baking dish with cooking spray.

2

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. Drain.

3

Reserve 1/2 cup sharp Cheddar cheese for later use.

4

Mix cheeses, sour cream, cottage cheese and eggs together in a large bowl; season with salt and pepper. Stir cooked macaroni into cheese mixture. Pour macaroni mixture evenly into the prepared baking dish; sprinkle with reserved cheese.

5

Bake until cheese is melted and bubbling, about 40 minutes. Let cool for 10 minutes before serving.

Ingredients

 16 oz package elbow macaroni
 8 oz sharp Cheddar cheese, shredded
 8 oz Garlic Jack cheese, shredded
 8 oz marble cheese, shredded
 ¾ cup sour cream
 ¾ cup cottage cheese
 2 Nature's Yoke eggs
 salt and coarse ground black pepper, to taste

Directions

1

Preheat oven to 350 F. Spray 9x13 baking dish with cooking spray.

2

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. Drain.

3

Reserve 1/2 cup sharp Cheddar cheese for later use.

4

Mix cheeses, sour cream, cottage cheese and eggs together in a large bowl; season with salt and pepper. Stir cooked macaroni into cheese mixture. Pour macaroni mixture evenly into the prepared baking dish; sprinkle with reserved cheese.

5

Bake until cheese is melted and bubbling, about 40 minutes. Let cool for 10 minutes before serving.

Baked Macaroni and Cheese