Sour Cream Macaroni Bake
Creamy and comforting, this baked macaroni dish combines sour cream, cottage cheese, and sharp cheddar for a rich, savory flavor perfect for family dinners or gatherings.
Ingredients
Instructions
- Cook the macaroni until al dente; drain and set aside.
- In a skillet, melt the margarine and sauté chopped onion until translucent.
- Add ground beef to the skillet and cook until browned; drain excess grease.
- Stir in salt, pepper, garlic salt, and tomato sauce; simmer for 5 to 10 minutes.
- In a bowl, combine cooked macaroni with cottage cheese and sour cream.
- Spread half of the macaroni mixture into a greased casserole dish.
- Top with half of the grated cheese.
- Repeat layers with remaining macaroni mixture and cheese.
- Bake in a preheated oven at 350°F (175°C) for 30 to 40 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider sautéing some garlic with the onions. You can substitute the ground beef with turkey or a plant-based alternative for a lighter dish. If you're out of sharp Cheddar, a mix of mozzarella and Parmesan can work well. Additionally, feel free to add vegetables like bell peppers or spinach for a nutritious boost, reminiscent of Grandma's Vegetable Beef Soup.
Serving Suggestions
This Sour Cream Macaroni Bake is a hearty main dish that pairs beautifully with a simple side salad or steamed vegetables. For a comforting meal, serve with garlic bread or crusty rolls. It also makes excellent leftovers, perfect for lunch the next day or a cozy dinner. Consider browsing more American recipes for additional meal ideas.
Storage & Reheating
To store leftovers, allow the mac and cheese to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, cover with foil and bake at 350°F (175°C) until heated through, about 20-25 minutes, to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Macaroni Bake contains roughly 256 calories, with 18g protein, 20g carbohydrates, and 11g fat. It is an excellent source of protein (37% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1569mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can assemble the Sour Cream Macaroni Bake a day in advance. Just cover it tightly with plastic wrap and refrigerate. When you're ready to bake, remove the plastic wrap and add a few extra minutes to the baking time as it will be cold from the fridge.
Can I freeze the Sour Cream Macaroni Bake?
Absolutely! This dish freezes well. It's best to freeze it before baking, just cover it tightly with foil or plastic wrap. When ready to eat, thaw in the refrigerator overnight and then bake as directed. It can be frozen for up to 2 months.
What can I use instead of cottage cheese?
If you're not a fan of cottage cheese, ricotta is a great alternative that will give a similar texture and creaminess. Cream cheese can also be used, but you may want to thin it out with a little milk to achieve the right consistency for mixing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).