Hoggy's Mac and Cheese

Pro tips

• Use small curd cottage cheese and blend or mash it slightly into the sour cream for the smoothest sauce consistency.
• Cook pasta to al dente; it will continue cooking in the oven, so avoid overcooking it beforehand.
• Ensure the egg is fully incorporated into the cottage cheese mixture before combining with pasta to avoid scrambling.
• Season the mixture well before baking—the bake time won't develop flavor, so taste and adjust salt and pepper beforehand.

Substitutions

• Sharp cheddar → extra-sharp cheddar or gruyère (intensifies cheese flavor)
• Sour cream → Greek yogurt (slightly tangier, use 3/4 cup to account for thickness)
• Penne and elbow macaroni → all elbow macaroni or ditalini (changes texture slightly but works well)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; reheat in a 325°F oven with a splash of milk until warmed through. Freeze for up to 2 months before or after baking.

Why does this recipe use cottage cheese instead of a cream sauce?

Cottage cheese and sour cream create a creamy, tangy base that's lighter than traditional béchamel while delivering rich flavor and a unique custard-like texture when baked with the egg binder.

Can I use large curd cottage cheese instead of small curd?

Small curd cottage cheese works best for a smoother sauce; large curd will result in a lumpier texture, though it will still work.

Should the pasta be cooked before mixing?

Cook the pasta to al dente before combining with the cottage cheese mixture to prevent overcooking during the bake.

How do I store leftovers?

Cover and refrigerate for up to 3 days; reheat gently in a 325°F oven with a splash of milk to restore creaminess.

Can I freeze this mac and cheese?

Yes, freeze unbaked or baked in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.