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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This delicious dish puts a new twist on traditional macaroni and cheese. The three different cheese flavors blend wonderfully. Plus, it's easy to prepareI plan to make it often when husband Ken and I start traveling. Ingredients:
2-1/2 cups uncooked elbow macaroni |
6 tablespoons butter, divided |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon sugar |
2 cups milk |
8 ounces process cheese (velveeta), cubed |
1-1/3 cups 4% cottage cheese |
2/3 cup sour cream |
2 cups (8 ounces) shredded sharp cheddar cheese |
1-1/2 cups soft bread crumbs |
Directions:
1. Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top.
3. Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 6-8 servings.
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