Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
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8 ounces whole wheat elbow macaroni
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1 (8 ounce) package shredded reduced-fat Cheddar cheese
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12 ounces low-fat cottage cheese
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1 (8 ounce) container light sour cream
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1/4 cup grated Parmesan cheese
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salt and ground black pepper to taste
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1/4 cup whole wheat bread crumbs
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2 tablespoons butter, melted
Instructions
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- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, and salt and pepper in a 9x13-inch baking dish. Mix together bread crumbs and melted butter in a small bowl; sprinkle topping over macaroni mixture.
- Bake until top is golden in the preheated oven, 30 to 35 minutes.
