From the picture, this looks like it could be some sort of sweet crumbley bar, but it's a slice of macaroni and cheese! I've heard about macaroni and cheese made with cottage cheese but have never tried it. I had some leftover in my fridge (I never buy cottage cheese), so knew it was my opportunity to try it out! I found this super simple recipe that combines cheddar cheese, cottage cheese and sour cream with pasta, then is baked with buttery panko on top. It was amazing! Not something I'd make all the time as it's not the healthiest, but we both really enjoyed it. It's good reheated but not as good as when you first make it, so I would half the recipe if you think you'll have a ton of leftovers.
If this sounds good, you might also like:
Mediterranean Macaroni and Cheese
Asparagus and Pea Pasta with Ricotta and Tarragon
Portabello Fettuccine with Spinach Pesto, Roasted Peppers & Romano Cheese
Audrey's Deluxe Mac & Cheese with Crispy Pine-Nut Herb Crust
Chuck's Favorite Mac and Cheese
Adapted from MRSO at AllRecipes
8 oz macaroni
8 oz sharp cheddar cheese, grated
12 oz small curd cottage cheese
8 oz sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup panko
1/4 cup butter, melted
Preheat oven to 350F. Bring a large pot of water to a boil, add pasta, and cook until done; drain.
In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden.