Chesapeake Bay Sea Shell Mac & Cheese Casserole

Recipe By: The Pasta Palette - Maryland


1/2 lb. Pappardelle’s Chesapeake Bay Sea Shells
2 cups cheddar cheese, shredded
1 cup cottage cheese
3/4 cup sour cream
1/2 cup milk
2 tablespoons onion, minced
1.5 tablespoons butter, melted
1 egg, lightly beaten
1/4 cup dry breadcrumbs
1/4 teaspoon paprika
Salt & pepper, to taste


  1. Preheat oven to 350 degrees.
  2. Bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 10-12 minutes or until al dente, stirring intermittently. Drain and set aside.
  3. Coat casserole dish with cooking spray. Combine cheddar cheese, cottage cheese, sour cream, milk, onion, eggs, salt, pepper, and a half tablespoon butter with pasta in a large mixing bowl. Stir well and spoon into casserole dish.
  4. Combine breadcrumbs, paprika, and remaining tablespoon of butter in a small mixing bowl. Sprinkle breadcrumb mixture over casserole.
  5. Cover and bake for 30 minutes. After it has baked in the oven for 30 minutes, uncover the dish and bake for an additional 5 minutes. Once the dish is fully cooked, remove from the oven and let sit for 5 minutes before serving. Enjoy!