Prep 25 mins
Cook 45 mins
This is just plain comfort food, and also a really great recipe for mac and cheese. This can also be made with rotini pasta or small shell pasta. I have even added brocolli florets and cubed cooked chicken breast to the mixture just to "kick it up a notch".
- 2 1⁄2 cups uncooked macaroni noodles
- 1⁄3 cup butter
- 1⁄4 cup flour
- 2 cups half-and-half cream
- 1 teaspoon sugar
- black pepper (optional)
- 1⁄2 lb Velveeta cheese, cubed small
- 2⁄3 cup sour cream
- 1 1⁄2 cups cottage cheese
- 2 1⁄2 cups grated sharp cheddar cheese (can use white or regular cheddar)
- 3 cups soft breadcrumbs
- 1⁄4 tablespoon butter, melted
- 1 tablespoon grated parmesan cheese (optional)
- Cook the macaroni to only firm-tender; drain.
- Grease a 2-1/2-quart casserole dish, or any size dish to hold the mixture.
- In a heavy-bottomed saucepan, melt butter over medium heat.
- Stir in flour and whisk for 1 minute.
- Add/whisk in half and half cream; cook and stir/whisk constantly over medium heat until the sauce thickens.
- Add in salt, sugar and grated cheddar, cubed Velveeta cheese; mix to combine until cheese has melted.
- Remove from heat.
- Add/stir in the sour cream and cottage cheese into sauce; mix well to combine.
- Pour over cooked macaroni and mix well.
- transfer the mixture to a prepared casserole dish.
- Mix the bread crumbs with melted butter and Parmesan cheese (if using).
- Sprinkle evenly on top of the macaroni.
- Bake for 45-50 minutes, or until hot and bubbly.
Very good! We gobbled it up! I used capanelle in place of the macaroni, and since I usually don't have Ritz crackers in the house, I just sprinkled the top with grated Parmesan cheese. Had this along side some grilled boneless chicken breasts, and it made a great Sunday meal. Thanks!