Million Dollar Mac & Cheese — the creamiest, dreamiest mac and cheese ever. This casserole is a household favorite: tender elbow macaroni folded into a rich cheese sauce with cottage cheese, sour cream, and cream cheese, then topped with shredded cheddar. It’s perfect for potlucks and cookouts, and it can be assembled ahead and refrigerated until baking. YUM!
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If you love classic comfort food, this Million Dollar Mac & Cheese delivers. The combination of cottage cheese, cream cheese, and sour cream makes the texture ultra-creamy, while shredded cheddar gives it that familiar, cheesy flavor. It’s rich without being heavy and always disappears fast at the table.
This recipe lives up to its name — it tastes amazing and is easy to prepare. You can assemble the casserole ahead of time and refrigerate it until you’re ready to bake, making it a convenient option for busy days or entertaining. If you prefer, substitute ricotta for cottage cheese; the dish remains smooth and delicious. Cottage cheese blends into the cream mixture, so even those who don’t enjoy it straight from the container often can’t detect it in the finished bake.
We’ve made this several times and it’s always a hit. It yields a generous 9×13 pan — ideal for gatherings. This mac and cheese pairs well with a variety of main dishes; roasted or grilled meats and simple salads complement it nicely.
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Million Dollar Mac & Cheese
Equipment
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6-quart saucepot
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Mixing bowls
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Rotary cheese grater (optional)
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9×13-inch baking dish
Ingredients
- 1 (16-oz) box elbow macaroni
- 1 (16-oz) jar cheese sauce (such as Ragu)
- 1 cup cottage cheese (or ricotta)
- 1 (8-oz) package cream cheesesoftened
- ¼ cup sour cream
- 1 Tbsp dried parsley
- 2 cups shredded cheddar cheese
Instructions
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Preheat oven to 350ºF. Lightly spray a 9×13×2-inch pan with cooking spray.
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Cook macaroni according to package directions; drain well.
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Combine the cooked macaroni with the jarred cheese sauce and set aside.
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In a large bowl, beat together cottage cheese, softened cream cheese, sour cream, and dried parsley until smooth.
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Place half of the macaroni-and-sauce mixture in the prepared baking dish. Spread the cream cheese mixture evenly over the pasta layer.
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Top with the remaining macaroni mixture, then sprinkle the shredded cheddar over the top.
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Bake uncovered for 30–40 minutes, until bubbly and lightly browned. Let rest 10–15 minutes before serving.
Notes
Nutritional information is provided by third-party sources and is not verified here. Use nutritional values as estimates only.
Remember this recipe.
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