OK so here's the thing. It seems everyone under the sun has been blogging about mac & cheese lately but changing it up - you know what I mean, don't you. There's a Buffalo Chicken Macaroni Cheese that sounds divine but has enough calories in it to sink a battleship; there's a Chili Mac recipe out there that I'm going to try some day, and there's even one with tuna too ...but uh not in this house I'm afraid. My Mikey no yikey.
Me - well I thought I'd stick my neck out and make a regular one last night. Hey we've been craving it and although I admit I've bragged about it here before, for those of you who are unfamiliar with JBugs Kitchen Antics, what you see today is what we actually HAD for dinner last night. Every once in a while, even though we've only been at this 520 odd days, there's just got to be a repeat or two, capiche?
This version of Macaroni and Cheese is from the wizard ladies at the Best of Bridge and not only is it chock full of cheese including cheddar and the processed kind (Velveeta), it's also loaded with cottage cheese and sour cream. Now please don't turn your noses up because what happens is that the cottage cheese somehow magically melts into the elbow macaroni and the whole thing comes out of the oven ooey, gooey, creamy and delicious with a crunchy buttered breadcrumb topping. Trust me, without question, it's the best Mac & Cheese out there. While I realize it's not exactly calorie free, some things are just worth it and if you're still not convinced, get a load of the big guy's plate!
Special Macaroni & Cheese
2-1/2 cups macaroni
1/4 cup butter
1/4 cup flour
2 cups whole milk
1 teaspoon salt
1 teaspoon sugar
1/2 lb. Velveeta
2/3 cup sour cream (low fat is fine)
1-1/3 cups small curd cottage cheese (low fat OK)
2 cups grated sharp cheddar cheese
2/3 cup fresh breadcrumbs
2 Tablespoons melted butter
Cook & drain macaroni. Hold aside. Grease a 2.5 quart casserole. Melt butter over medium heat; stir in flour, and cook for 2 minutes, stirring constantly. Add milk and cook, stirring constantly until sauce thickens. Add salt, sugar, and Velveeta and stir until cheese melts. Add sour cream & cottage cheese into sauce. Add cooked macaroni & stir until well mixed. Pour into greased casserole dish. Sprinkle top with grated cheddar. Toss fresh breadcrumbs together with melted butter and sprinkle on top of casserole. Bake at 350 for 35 to 40 minutes. Serves 6.