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Southern Macaroni and Cheese

Southern Macaroni and Cheese

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Rib sticking macaroni and cheese.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large bowl combine cooked pasta, cottage cheese, sour cream, eggs, Cheddar cheese and cayenne pepper. Mix well and transfer to prepared dish. Sprinkle with paprika.
  4. Cover loosely with aluminum foil and bake 40 minutes.
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I am a mother of 6 children and often have 7+ little ones at the table, not to mention a hungry father. This is an ideal dish. It mixes ease, nutrition, and child appeal all in one package. It can be served as a main dish or a side dish. I also took it as a dish to the Synagogue and not one macaroni was left!!!


This recipe was very easy to make. My mother, who normally doesn't go for mac and cheese loved it. It does taste better the next day also... The only thing that I would change on this is to add more sharp cheddar cheese. I love cheese, and to me, it didn't have enough sharp cheddar in it. I also didn't put in the 16 oz of sour cream, and it wasn't soupy... very tasty tough and will be adding this to my recipe collection


I took everyone's advice and added more shredded cheese than the recipe called for. It definitely helped, but would have been even better with less cottage cheese, maybe just 16oz. The taste and consistency are better the second day. Overall, a good recipe.