My husband is a macaroni and cheese connoisseur. Because of that fact, I am constantly trying new macaroni and cheese recipes. I made this recipe last night, and he was in heaven! He said it was his most favorite I've made so far. So, here it is. It is delicious, if I do say so myself.
2-1/2 cups uncooked elbow macaroni
6 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 cups milk
8 ounces process cheese (Velveeta), cubed
1-1/3 cups cottage cheese
2/3 cup sour cream
2 cups shredded sharp cheddar cheese
1-1/2 cups soft bread crumbs
Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top.
Bake, uncovered, at 350° for 30 minutes or until golden brown.
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