Homemade Macaroni and Cheese
Three types of cheeses come together to make the richest, creamiest macaroni and cheese ever.
Servings: 10 servings
Calories: 410kcal
Ingredients
- 3 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 Velveeta cheese cubed
- 1-1/3 cups cottage cheese
- 2/3 cup sour cream
- 2 cups shredded sharp cheddar cheese (8 ounces) divided
- 1-1/2 cups soft bread crumbs
Instructions
- Preheat the oven to 350 degrees.
- Cook macaroni according to package directions. Drain the macaroni and place it in a greased 9x13 baking pan.
- In a medium saucepan, melt 4 tablespoons butter. Add in the flour, salt and sugar, then stir until smooth.
- Gradually add in the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until the mixture has thickened. Reduce the heat to low.
- Stir in the Velveeta cheese until melted.
- Stir in cottage cheese, sour cream and 1 cup cheddar cheese until melted.
- Pour the cheese mixture over macaroni. Sprinkle with the remaining cheddar cheese.
- Melt remaining butter and toss with bread crumbs; sprinkle over top the casserole.
- Bake, uncovered, at 350° for 30 minutes or until golden brown.
Video
Nutrition
Serving: 173g | Calories: 410kcal | Carbohydrates: 30g | Protein: 18g | Fat: 24g