Homemade Macaroni and Cheese

We love Macaroni and Cheese.

Who doesn't?

This is 

THE 

best

mac & cheese

EVER!

It is creamy and cheesy.

It also has a buttery crispy cracker topping.

First we start with the basics.

Macaroni.

Any elbow macaroni will do.

  We like to use Barilla's Elbow Pasta.

"It is ridged with an extra twist, 

giving it a more sophisticated shape

that also helps to hold the sauce."

We also need some cheese and sour cream.

Yes, that is cottage cheese and sour cream.

Don't panic or freak out.

We have people in our family who refuse

to eat either of those two foods.

"Yuck! Cottage cheese!"

But trust us.

They love this macaroni and cheese!
They can't even tell it has...

cottage cheese in it.

Shhh, don't tell them!

We shred our own cheddar and swiss cheese.

You can buy them already shredded but the cheese seems smoother and creamier when you do it yourself.

This is the important part.

After you melt the butter you stir in the flour and mix well.

Stir in the milk and then cook over medium heat for a while.

Stirring the whole time until it thickens.

It will be the consistency of gravy.

Then add the salt, sugar and Velvetta.

Stir until melted.

Next add the cottage cheese and sour cream.

Mix well.

And you have this.

Get a big bowl. 

A BIG bowl!

Pour the creamy, cheesy mixture over 

the cooked macaroni, 

the cheddar,

and the swiss.

Stir well.

Really well.

 Until it looks like this.

 Pour into a greased 9 x 13" casserole.
Top with crushed Ritz crackers
and drizzle with melted butter.

Bake and enjoy!

Macaroni and Cheese
 2 1/2 to 3 cups uncooked macaroni
6 Tbsp butter
6 Tbsp flour
3 cups milk (we use 1%)
1 1/2 tsp. salt
1 1/2 tsp. sugar
1 pound Velveeta cheese, cubed
2/3 cup sour cream (we use light)
1 1/3 cup cottage cheese (small curd)
2 to 3 cups cheddar cheese, shredded
1 1/2 cups Swiss cheese, shredded

Topping:
25 to 30 Ritz crackers, crushed
1/4 to 1/2 cup butter, melted



Preheat oven to 350 degrees.
 Cook and drain macaroni.

Melt butter over medium heat in a large saucepan.
Stir in flour and mix well.
Add the milk and cook over medium heat,
stirring constantly until sauce thickens.
This may take a while, 
but it's worth it.

Add salt, sugar, and cubed Velveeta cheese.
Stir until cheese is melted.

Add the sour cream and cottage cheese.
Stir well.
Remove from heat.


Put the macaroni, cheddar, and swiss cheese in a BIG bowl.
Pour in the creamy cheese sauce.
Stir really well.


Pour into a greased 9 x 13" casserole.
Sprinkle the crushed Ritz crackers over the top.
Drizzle with melted butter.


Bake at 350 degrees for 45 to 50 minutes.
Until crackers are a golden brown and cheese is bubbly.
Enjoy!

 
adapted from the recipe on
Ali Edwards website
http://aliedwards.com/blog/