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1970s Macaroni Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound elbow macaroni
  • 16 ounces cottage cheese
  • 16 ounces sour cream
  • 2 large eggs beaten
  • 3 cups shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup crushed butter crackers
  • 3 tablespoons melted butter

Method
 

  1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
  2. Cook macaroni according to package directions until just shy of al dente, about 2 minutes less than recommended. Drain well.
  3. In a large bowl, combine cottage cheese, sour cream, beaten eggs, 2 cups of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well blended.
  4. Add the cooked macaroni to the cheese mixture and stir until evenly coated.
  5. Pour mixture into the prepared baking dish and spread evenly. Top with remaining 1 cup of shredded cheddar cheese.
  6. In a small bowl, mix crushed crackers with melted butter. Sprinkle evenly over the top of the casserole.
  7. Bake for 30-35 minutes until bubbly around the edges and the topping is golden brown.
  8. Let rest for 10 minutes before serving to allow the casserole to set up properly.