Ingredients
8 ounces elbow macaroni, about 2 cups dry
2 cups cottage cheese
8 ounces sour cream
1 large egg, beaten
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded sharp cheddar cheese, about 8 ounces
1/4 teaspoon paprika, or enough to lightly dust the top
Instructions
1. Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until just tender.
3. Drain the macaroni in a colander. Briefly rinse it with cool water, then drain it thoroughly.
4. Add the cottage cheese, sour cream, beaten egg, salt, black pepper, and shredded sharp cheddar cheese to a large mixing bowl.
5. Stir until the ingredients are evenly combined. The mixture will remain slightly textured because of the cottage cheese.
6. Add the drained macaroni to the cheese mixture.
7. Fold everything together until all the macaroni is evenly coated.
8. Transfer the mixture to the prepared 2-quart casserole dish and spread it into an even layer.
9. Lightly sprinkle the top with paprika.
10. Bake uncovered at 350°F for 45 minutes, or until the center is set, the casserole is hot throughout, and the edges are lightly golden.
11. Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving.
Notes
Cook the macaroni only until just tender. It will continue cooking in the oven, and overcooked pasta may become too soft.
Small-curd cottage cheese blends most evenly into the casserole, but large-curd cottage cheese may also be used.
Full-fat cottage cheese and sour cream provide the richest, creamiest texture. Reduced-fat versions can be substituted if preferred.
Ricotta cheese may replace the cottage cheese in the same amount. The finished casserole will have a smoother and slightly denser filling.
For an extra-cheesy top, sprinkle an additional 1/2 cup of shredded cheddar over the casserole before adding the paprika.
To make the casserole ahead, assemble it in the baking dish, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature while the oven preheats, then add 5 to 10 minutes to the baking time if needed.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave until hot. To reheat a larger portion, cover it with foil and warm it in a 325°F oven.
The casserole can be frozen, but the sour cream and cottage cheese may develop a slightly grainy texture after thawing.