Who doesn't love Macaroni and Cheese? Seriously, it has to be one of the all time best go-to comfort foods, right? Anyway, I saw this recipe on Ali Edwards blog and decided I needed to add it to my list of "need to try someday" recipes.
I know, I know, I'm getting quite the recipe collection going. And come the middle of January, when it's too cold to do anything else, I'll get around to trying all of these recipes. However, in the meantime, I'm going keep posting them as I come across them. That way I don't have to try to remember where I saw what recipe. I can just browse through my own blog to quickly find them thus saving myself a lot of frustration (and time!) down the road. Besides, maybe you'll be able to get to them sooner than me and if I don't post them you'll never see them!
Macaroni & Cheese
2 ½ cups macaroni noodles
2 cups milk
1 tsp salt
1 tsp sugar
½ pound processed cheese (velveeta) cubed
2/3 cup sour cream
1 1/3 cup cottage cheese
2 cups sharp cheddar grated
1 ½ cup soft breadcrumbs
2 tsp butter
Preheat oven to 350 degrees. Cook and drain macaroni then pour into a 2 ½ quart casserole dish. Meanwhile, in a large saucepan melt butter over medium heat. Once melted, stir in flour and mix well. Next, add milk and cook over medium heat, stirring constantly until sauce thickens. (This part takes a while~ be ready to stand at the stove for a bit) Once thickened, add salt, sugar and cheese; mixing well. Add the sour cream and cottage cheese into sauce then pour entire mixture over the noodles mixing well. Sprinkle grated cheddar and bread crumbs over top, dot with butter and sprinkle with paprika. Bake for 45-50 minutes.
This meal can easily be frozen. Assemble per directions but freeze instead of baking.