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.
And so what is your point about the plate? Look at it close, I didn't put food on the rim like I usually do. I think it looks rather sparse.
Posted by: big guy | 09/02/2010 at 08:36 AM
You're right and thank you for not mentioning the size of my helping! LU
Posted by: June | 09/02/2010 at 08:55 AM
That is one gorgeous mac 'n cheese. I'll certainly be giving this a try. I hope you are having a great day. Blessings...Mary
Posted by: Mary | 09/02/2010 at 10:17 AM
I will try this recipe for Mac & Cheese since you say it is the best and every recipe of your's that I have tried has been extra yummy. I love cottage cheese and Velveeta - so no problems here!!! & what is worng with that plate - I see lots of green on there - it all balances out HAHAHAHAHA
Posted by: Nanan | 09/02/2010 at 10:31 AM
Mary - thank you. I hope you enjoy it.
Lea - ya, the green are sweet pickles that the big guy insists are a MUST with mac & cheese. By the way he likes this version so much he didn't even open the hot sauce bottles. What does that tell ya?
Posted by: June | 09/02/2010 at 12:03 PM
I get all warm inside thinking about mac and cheese. It's definitely a comfort food to me and I love that you used Velveeta!
Posted by: Mags | 09/02/2010 at 04:09 PM
Mags - comfort food for us too and the leftovers...oh man!
Posted by: June | 09/02/2010 at 04:27 PM
WOW!! this is the best mac and cheese I have tasted. Don said no more box mixes in this house. I guess he forgot I tried to make it 35 years ago and it was so disgusting that he asked me never to make homemade mac and cheese again.
Posted by: Betty Prewitt | 09/16/2010 at 09:11 AM
Tickles me that you're cooking from JBugs! Thanks Betty - so glad you enjoyed this mac and cheese. It really is one of the better versions...anything left over to fry?
Posted by: June | 09/16/2010 at 09:45 AM
There was a little left over but it got taken for lunch before I could fry it. Next time though I want to give it a shot.
Posted by: Betty Prewitt | 09/20/2010 at 11:51 AM
Betty, maybe that's not a bad thing. The darn stuff's addictive.
Posted by: June | 09/20/2010 at 12:17 PM
This sounds like the ultimate perfect Mac & Cheese June... Simple & to the point with no monkeying around! Hugs, Mary L.
Posted by: Mary from Apron Strings & Wedding Rings | 09/03/2011 at 10:47 AM
It's a good 'un Mary, particularly with the cottage cheese. The curd almost disappears during baking which makes for a very creamy final product.
Posted by: June | 09/03/2011 at 01:25 PM