This is one of those cozy, creamy, cheesy casseroles that hits all the right notes.
I love how simple it is to throw together, and the cottage cheese gives it a little extra protein and a creamy texture that feels lighter than the usual heavy mac and cheese.
It’s baked until bubbly and golden, and it’s the kind of dish that makes your kitchen smell amazing. If you like casseroles that are creamy, cheesy, and super satisfying—this one’s for you.
Why I Love This Recipe
I started making this when I had a container of cottage cheese to use up and didn’t feel like a salad. Turns out, it’s one of my all-time favorite comfort meals now. Here’s why:
- It’s way creamier than regular mac and cheese but not too heavy
- The cottage cheese adds protein and balances the richness
- You can prep it ahead and just bake when ready
- The golden cheesy top is everything
- It’s made with simple pantry staples
Servings and Time
- Serves: 6
- Total Time: 45 minutes (15 mins prep, 30 mins bake)
Macros (per serving, approximate)
- Calories: 395
- Protein: 20g
- Carbs: 38g
- Fat: 18g
- Fiber: 2g
- Sugar: 4g
What You’ll Need
- 2 cups elbow macaroni
- 1 cup cottage cheese (small curd)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup milk
- 2 eggs
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup seasoned breadcrumbs
- 1 tbsp butter (melted)
- Non-stick spray or butter for greasing the baking dish
Pro Tips
- Slightly undercook the pasta — it keeps it from getting mushy when baked
- Use small curd cottage cheese so it blends in better
- Mix the cheeses for the best texture and flavor
- Beat the eggs well before adding — it helps hold the casserole together
- Let it sit 5 minutes after baking so it sets up before serving
Tools You’ll Need
- Large pot
- Colander
- Mixing bowl
- Whisk
- 9×13 baking dish
- Measuring cups and spoons
- Cooking spray or butter
- Spatula or large spoon
Substitutions and Variations
- Swap mozzarella with Monterey Jack or Colby for a different flavor
- Use whole wheat pasta or gluten-free pasta if needed
- Add cooked broccoli or spinach for a veggie boost
- Try ricotta instead of cottage cheese for a smoother texture
Make Ahead Tips
- Assemble the casserole, cover, and refrigerate for up to 24 hours
- When ready, bake as directed — you may need to add 5 more minutes of baking time
- You can also freeze it after baking, just thaw in the fridge before reheating
Cooking Instructions
Step 1: Cook the pasta
Boil 2 cups elbow macaroni in salted water until just shy of al dente (about 6 minutes). Drain and set aside.
Step 2: Mix the cheese and egg base
In a large mixing bowl, whisk 2 eggs until smooth. Add 1 cup cottage cheese, ½ cup milk, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ¼ tsp black pepper. Stir in 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese until combined.
Step 3: Combine with pasta
Add the drained macaroni to the cheese and egg mixture. Stir everything together until the noodles are fully coated.
Step 4: Transfer to baking dish
Lightly grease a 9×13 baking dish with non-stick spray or butter. Pour the mac and cheese mixture into the dish and spread evenly.
Step 5: Add breadcrumbs and butter
In a small bowl, mix ½ cup seasoned breadcrumbs with 1 tbsp melted butter. Sprinkle evenly over the top of the casserole.
Step 6: Bake
Bake at 350°F (175°C) for 30 minutes until the top is golden and bubbly. Let cool 5 minutes before serving.
Leftovers and Storage
- Store in an airtight container in the fridge up to 4 days
- Reheat in microwave or cover with foil and bake at 350°F for 15 minutes
- You can freeze leftovers up to 2 months — thaw before reheating
Why This Recipe Works (Quick Science)
The eggs bind the casserole as it bakes, giving it that firm but creamy texture. Cottage cheese adds moisture and protein, and the mix of cheddar and mozzarella creates a stretchy, melty cheese layer while holding flavor. Undercooked pasta finishes cooking in the oven, soaking up all that creamy base.
Common Mistakes
- Overcooking the pasta — it’ll get too soft when baked
- Not whisking eggs first — the texture can be uneven
- Skipping the butter in the breadcrumbs — it helps them crisp and brown
- Using large curd cottage cheese — it doesn’t blend as well
What to Serve With
- Simple green salad with vinaigrette
- Steamed green beans or roasted broccoli
- Tomato soup for a cozy combo
- Garlic bread for extra indulgence
FAQ
Can I use ricotta instead of cottage cheese?
Yes, it’ll be smoother and less tangy.
Can I make it without eggs?
You can, but it won’t hold together as well — consider adding a little extra cheese and milk.
Can I double the recipe?
Yep! Use a larger baking dish and add 10 minutes to baking time.
Can I make it spicy?
Totally! Add some red pepper flakes or a diced jalapeño to the cheese mix.