Wednesday, April 13, 2011

Rich And Creamy Mac And Cheese

We try to make some meatless meals a week. Some weeks we will have a few, some weeks we will have none. I consider it a success if we have one meatless meal a week. My DH is a meat and potatoes kind of man, and it has taken me quite a few years to convince him that it's O.K. to eat a meal without meat once in a while. One of our favorites is this Mac and Cheese recipe. It seems to have enough substance to make everyone feel satisfied and it's not out of a box.( Not that there is anything wrong with the boxed kind, but I really like cooking from scratch)


Rich and Creamy Macaroni and Cheese

    3 cups uncooked elbow macaroni
    6 tablespoons butter or 6 tablespoons margarine, divided
    1/4 cup all-purpose flour
    1 teaspoon salt
    1 teaspoon sugar
    2 cups milk
  8 ounces process American cheese, cubed
1 1/3 cups small curd cottage cheese
    2/3 cup sour cream
    2 cups shredded cheddar cheese

   1 1/2 cups soft breadcrumbs






Directions:

- Cook Macaroni according to package directions, drain.
- Place in a greased 2 1/2 quart baking dish.
- In a saucepan, melt 4 tablespoons butter.
- stir in flour, salt and sugar until smooth.
- Gradually stir in milk, bring to a boil ; cook for 2 minutes 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 2 tablespoons butter and toss with bread crumbs; sprinkle over top.
- Bake uncovered at 350 degrees for 30 minutes or until golden brown.

This post is linked to Cooking Thursday, 
                               Ultimate Recipe Swap

1 comment:

  1. This looks really good! I've never made mac and cheese from scratch, but I've always wanted to.

    ReplyDelete