Easy Creamy Mac and Cheese


"Make two meals at once with this kid-friendly dish. You can liven up the second casserole by stirring in ham and peas, or shredded cooked chicken, or pretty much anything you have on hand."


55 m servings 945 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 945 kcal
  • 47%
  • Fat:
  • 60.4 g
  • 93%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 1132 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

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  1. Adjust oven rack to center position and heat oven to 350 degrees F. Spray two 9 inch square (or similar size baking dishes) with vegetable cooking spray.
  2. Bring 2 quarts of water and 1 tablespoon of salt to a boil in a large pot. Add macaroni; using package times as a guide and stirring at the beginning to prevent sticking, cook until tender. Drain, and return to pot. Stir in cheeses and sour cream. Season with salt and pepper. Turn into prepared pans.
  3. Mix bread crumbs and butter; sprinkle over macaroni mixture. Bake until heated through crumbs are golden, 30 to 35 minutes.
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  1. 6 Ratings


I used ricotta instead of the cottage cheese. I also used 1/2 of the sour cream because I felt it was saucy enough. The butter/bread crumb mixture was too much for my taste. Because of the ri...

This was pretty good. I did a few things different though, and it tasted great. Instead of cottage cheese I substituted with some ricotta cheese (half of a small container) and I used cheddar, c...

I didn't have cheddar, so used velveeta, also added grated swiss,and Monteray Jack/mixed with colby, also put a pinch of cayenne and ground dry mustard, melted some butter with a bit of milk, se...