Dillon's Mac-N-Cheese

This recipe comes from Dillon's Restaurant in Sun City Grand, Surprise, AZ and one that's a little different but think you'll love it. It's fun to vary your Mac-N-Cheese recipes from time to time.

• Ready In: 1 hr
• Serves: 10
• Yields: 1 9x13

Ingredients

• 1  lb  cooked jumbo elbow macaroni
• 3  tablespoons flour
• 3  tablespoons butter
• 3  cups buttermilk (or replace 3T regular milk from 3 cups with 3T vinegar and let it sit for a few minutes to make butt)
• 1  tablespoon Dijon mustard
• 1  tablespoon barbecue sauce
• 1⁄4 teaspoon sea salt
• 1⁄2 teaspoon black pepper (or a bit of cayene if you're like me)
• 2  lbs cheddar cheese, shredded
• 1⁄2 cup parmesan cheese
• 1⁄2 cup  corn niblets
• 1⁄2 cup cottage cheese

• Topping

• 1  cup seasoned croutons, crushed
• 2  tablespoons  melted butter

Directions

1. Preheat oven to 350°F.
2. Cook macaroni according to package instructions and drain well.
3. Grease a large baking dish (~9x13").
4. In large sauce pan, stir flour into melted butter until blended.
5. Add buttermilk, stirring constantly.
6. Stir in Dijon mustard, BBQ sauce, salt, pepper, cheddar cheese, Parmesan cheese, corn, and cottage cheese.
7. Cook until well blended.
8. Stir macaroni into cheese mixture and pour into prepared baking dish.
9. Sprinkle the topping mixture over the top of MAC-N-CHEESE.
10. Bake uncovered for 40 minutes or until brown and bubbly.
11. Best served warm.
12. This recipe can easily be halved and baked in an 8x8" casserole.
13. Enjoy!