My mac and cheese with cottage cheese and sour cream recipe is easy and delicious! Inspired by the Terry Crews recipe, this baked southern style macaroni and cheese combines cheddar cheese, cottage cheese, and sour cream to make a version that’s full of flavor. In addition to being full of flavor, this version is also super easy because there is no roux or flour: all you have to do is layer everything in a casserole dish, add an egg and some milk, you have some great homestyle comfort food. This is perfect for Thanksgiving, Christmas, or any day, so if you want to learn how to make mac and cheese with cottage cheese and sour cream, keep reading!
Terry Crews Mac and Cheese
Actor, television host, and former football player Terry Crews is also a chef! One day I found a Tasty.co published an article on the Terry Crews mac and cheese recipe with an attached video showing how he makes a southern-style mac and cheese with cottage cheese and sour cream.
I had heard of people using cottage cheese in macaroni and cheese before, but I had never seen a video. The finished product looked really good, and he raved about how he and his family make it every Thanksgiving, as well as for barbecues.
I was very intrigued, so I wanted to give this concept a try. Although I am sure Terry Crew’s original recipe is amazing, I decided to give my version a few ParnellTheChef touches. It was absolutely fantastic, and I am glad I gave it a try.
What Does Sour Cream Do to Mac and Cheese?
Although adding sour cream to mac and cheese may sound odd, it’s actually a great addition since sour cream adds a zippy tanginess that really brings out other flavors. Just like vinegar in stew, hot sauce in greens, or lemon with berries, acidity wakens up your taste buds and makes other flavors come alive.
Can I Use Sour Cream Instead of Milk in Mac and Cheese?
Yes! You can add sour cream instead of milk to mac and cheese. In addition to adding tanginess, it will also add moisture. However, unless you add a lot of mac and cheese, you will probably still have to add at least a little milk if you want to make sure your casserole is not dry: that is what I had to do.
Can You Add Cottage Cheese to Mac and Cheese?
Yes! Similar to sour cream, adding cottage cheese to mac and cheese adds extra tanginess and brings out the flavors of the other cheeses. It also adds extra moisture, too.
But since cottage cheese has small solids (if it is not cream-style), it has texture that sour cream does not. The small curds fill in the gaps between the shreds of cheese, helping to make baked mac and cheese casserole more of a cohesive whole while also adding a bit of creaminess. The texture is hard to describe, but if you make mac and cheese with cottage cheese, you’ll definitely notice the difference.
Cottage Cheese as Substitute for Hoop Cheese
Another reason to add cottage cheese to your mac and cheese is that it is similar to hoop cheese, a simple cheese that was once very common in the Southern United States. Made by separating the whey from cottage cheese curds, it has a neutral flavor that compares well with other cheeses.
Hoop cheese is very hard to find. Although I found sources stating that mild cheddar since it melts well or cottage cheese since it is mild would be good substitutes, I thought that perhaps a combination of the two would be a close substitute. As always in the kitchen, there is only one way to find out…
Mac and Cheese with Cottage Cheese and Sour Cream Ingredients
To make my own mac and cheese with cottage cheese and sour cream recipe, I used the Terry Crews version as a base. I wanted to make this easy for everyone to make, so I used my southern mac and cheese with no flour recipe as a base. Like I said, there are just a few, delicious ingredients:
Elbow Macaroni – Although you can use any type of pasta you want, I think elbow noodles are best (and the most traditional). As always, I used whole wheat pasta because it has more flavor, more nutrients, and is harder to overcook.
Mild Cheddar – Mild cheddar balances out the sharp cheddar perfectly.
Sharp Cheddar – In my opinion, a good southern mac and cheese needs sharp cheddar since it is so flavorful.
Cottage Cheese – As previously stated, cottage cheese adds tang, moisture, and texture.
Sour Cream – The extra tanginess really brings out the flavors in the cheeses and spices.
Butter – A light coating of butter on the elbow macaroni is very nice.
Milk – A little bit of milk ensures that the mac and cheese won’t be dry. I used whole milk this time since I did not have evaporated milk, but you could use either: I do not think it matters.
Spices – Black pepper, garlic powder, and onion powder made sure this baked mac and cheese was not bland at all. Terry Crews’ recipe calls for adding paprika to the top before baking, but I did not because I thought it might burn and turn bitter.
Although my recipe is still fairly close to the Terry Crews version, I added more spices, poured in some mix, and changed the measurements to fit a 8×8 perfectly. After deciding how I was going to add my ParnellTheChef touch to the original recipe, it was time to get cooking!
How to Make Mac and Cheese with Cottage Cheese and Sour Cream
Learning how to make baked mac and cheese with cottage cheese and sour cream is easy. As long as you follow the steps, you will have a delicious southern-style dish for you and your family:
Boil the Elbow Macaroni
The first step in making mac and cheese is boiling the noodles. Elbow macaroni is the most traditional type of pasta to use for mac and cheese, and honestly, I think it’s likely the best since the curved shape and hollow interior hold cheese very well.
The most important thing to keep in mind when boiling pasta for mac and cheese is to cook it just to al dente, or when you can bit into it and it is not hard and does not stick to your teeth. The noodles are going to continue cooking in the oven, so you don’t want to boil them too long: they might turn out mushy.
That is one of the reasons why I normally use whole wheat elbow macaroni. Not only is it harder to overcook, but it also has a nutty flavor and more nutrients–so I guess it is a bit healthier, lol!
Drain the Pasta and Mix In Butter
Once the elbows are done, drain them and set them aside for 1-2 minutes to let some of the water drip / evaporate away. Then, dump the macaroni into a bowl, add 1 Tablespoon of butter, and use the residual heat to melt the butter. As always, butter makes everything better, haha!
Shred the Cheddar Cheese
With the elbow noodles cooling off to the side, it’s time to shred the cheddar cheeses. Although you can buy pre-shredded cheese, I highly recommend shredding it yourself. Pre-shredded cheese has anti-caking agents, so it does not melt as well. Once again, a bit more work pays off.
Remember to set aside 4 oz (half of one block) of shredded cheese for the topping. I used a mix of both types of cheddar, but you can use all mild or sharp if you want.
Combine the Cottage Cheese, Sour Cream, and Egg with the Elbow Noodles
When I make custard-style southern mac and cheese, I normally layer in the elbow macaroni, shredded cheese, and milk custard. It all melts together, so that’s the easiest way to make the casserole.
But this time, I thought that there would be too much cheese to layer in, so instead I combined the egg with the cottage cheese to form a custard. Although I would mix in the sour cream later, you could add the sour cream (except for the extra 1/4 cup for the topping) at this point, too.
Mix the Cottage Cheese Custard with the Macaroni
I then mixed in the custard with the elbow macaroni in a bowl off to the side. The bowl was barely big enough, so make sure you use a bigger bowl than you think you will need.
Add 1/2 of the Cheddar
Next, I added 1/2 of the cheddar cheese to the noodles. The rest I layered in when assembling the casserole.
Sprinkle in Some of the Spices
I also sprinkled in some spices at this time, too. I wanted this mac and cheese to have flavor all throughout the dish.
Pour in the Milk
Although Terry Crews’ original recipe did not call for milk, I added 1/2 cup of milk to make sure the macaroni and cheese would not be dry. I normally use evaporated milk, but I did not want to open a can for just 1/2 cup, so I used regular whole milk.
Layer in the Macaroni and Custard with More Cheese
Once the elbow macaroni was combined with the cottage cheese, sour cream, and some of the cheese, I started assembling the casserole. I put down about 1/3 of the mixture, then some of the cheese that was off to the side.
Remember to Sprinkle in More Spices
When layering in the ingredients, do not forget to sprinkle in the rest of the spices. Like I said, you want to make sure that the flavor is distributed throughout the dish as evenly as possible.
Make the Topping
After the main part of the macaroni and cheese casserole is assembled, it’s time for the topping. Simple combine the 4 oz of cheese, 1/4 cup sour cream, and 1/8 teaspoons of spices, and then spread it out on the top. This is a bit tricky, so refer to the video to see the best way to do this.
Bake, Covering the Edges with Foil Near the End
Although this cooking this baked and cheese is easy, there is one thing to remember. The cottage cheese and sour cream add moisture, so the middle takes longer to brown. That is why after 30 minutes of baking, I put foil around the edges and cooked for an additional 15 minutes.
Even though you might want to cover the edge with foil at the beginning, it is better to wait. If you put the foil on at the beginning, the cheese will stick to the foil as it starts to melt. However, if the cheese is already mostly melted, it won’t stick to the foil. Brilliant, right!?
Serve
Once the cheese is melted and browned to your liking, it’s time to serve! I recommend letting it sit for 5-10 minutes before serving so that you do not get burned at the portions hold their shape.
Mac and Cheese with Cottage Cheese and Sour Cream FAQ’s
I know some of my readers will have some questions, so I wanted to address some of the most common ones:
Should Mac and Cheese Be Covered When Baking?
I recommend first baking the casserole totally uncovered: this will allow the top to crisp up. However, as I already explained, it is a good idea to cover the edges with foil for the last 15 minutes so that the edges do not burn while the middle finishes browning up.
How Long Does Baked Mac and Cheese Last?
I highly doubt you will have leftovers since this is so good, lol. However, if you do have leftovers, they should keep in the refrigerator for 2-3 days.
Can You Freeze Baked Mac and Cheese With Cottage Cheese and Sour Cream?
Yes! Once completely cooled, simply cut the casserole into individual portions, place on paper or plastic plates, wrap with plastic, and freeze. The portions should keep in the freezer for 2-3 months.
What Goes Well With Mac and Cheese?
Honestly, pretty much any southern-style food goes well with mac and cheese. Although you could definitely make a meal out of this, this is a great side dish for:
Fried Chicken
Turkey
Like I said, the possibilities are endless!
A Chef’s Review
My mac and cheese with cottage cheese and sour cream recipe was a big success. This was extra tangy, so it really brought out the other flavors in the dish. I will admit that some people might not like the zippiness, but I thought it was fantastic. This is now my new favorite mac and cheese recipe!
Possible Changes to the Recipe
Although I think this recipe was a big success, some possible changes include:
Different Cheeses – I think that adding a bit of Parmesan would be nice.
Paprika on the Top – The original Terry Crews recipe calls for a sprinkle of paprika on top to give the dish a bit of red color.
Add some Meat – I like smoked ham in mac and cheese, but some shredded chicken, turkey, or even ground beef would help elevate this from a side dish to a full meal.
More Cheese Recipes
If you love cheese as much as I do, you’ll definitely want to try these other recipes, too:
Southern Tomato Pie Recipe – Tomato, cheddar, mayo, and basil make this savory pie incredible.
Mac and Cheese with Cottage Cheese and Sour Cream Recipe
Mac and Cheese with Cottage Cheese and Sour Cream
Ingredients
- 8 oz elbow macaroni (225g)
- 1 Tablespoon butter
- 1 8 oz block mild cheddar cheese
- 1 8 oz block sharp cheddar cheese
- *set aside 1/2 cup (4 oz) of cheddar cheese for the topping
- 1 cup small curd cottage cheese, full-fat (240g)
- 1 cup sour cream, full-fat (240g)
- 1/2 cup whole milk (or evaporated milk) (120g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 large egg
- Topping:
- 1/4 cup sour cream for topping (60g)
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon black pepper
- + 1/2 cup of cheddar cheese that was set aside
Instructions
- Boil pasta in salted water until al dente. Drain and then use the residual heat to melt in 1 Tablespoon of butter. Set aside.
- Shred the cheddar cheese, then set aside.
- Add egg to cottage cheese, then mix in with elbow noodles.
- Mix sour cream into the noodles.
- Add 1/2 of the cheddar cheese that is going into the main part of the casserole, along with about 1/2 of the spices, to the noodles.
- Add the milk to the noodles.
- Layer in the noodles, the rest of the cheese, and the rest of the spices into a buttered 8×8 casserole dish.
- Mix together the ingredients for the topping, then spread the topping on top of the mac and cheese casserole.
- Bake at 375F for 30 minutes, uncovered, then cover the edges with foil to prevent burning, and continue baking at 375F for an additional 15 minutes.
- Let rest 10-15 minutes before serving so that the slices hold their shape when cut.
YouTube Video
Be sure to watch my YouTube video tutorial:
