Baked Mac and Cheese with Sour Cream and Cottage Cheese

Ingredients

• 0.8 cup curd cottage cheese 
• 1  eggs 
• 16 ounce elbow macaroni 
• 12 servings salt and ground pepper black to taste
• 16 ounce mild cheddar cheese shredded divided
• 8 ounce sharp cheddar cheese shredded
• 0.8 cup cup heavy whipping cream sour

Equipment

• bowl
• oven
• pot
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch 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 to the bite, 8 minutes; drain.
3. Reserve 1/2 cup shredded mild Cheddar cheese for later use
4. 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.
5. Pour macaroni mixture evenly into the prepared baking dish; sprinkle with the reserved 1/2 cup Cheddar cheese.
6. Bake in the preheated oven until cheese is melted and bubbling, 40 minutes.
7. Let cool for 10 minutes before serving.