Saturday, January 14, 2012

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/

36 comments:

  1. My family really liked this. I made it for Christmas dinner and there was nothing left. I was also hesitant about it when I saw it had cottage cheese in it but in the end it all works together.

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  3. Would this work in the crockpot?

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    Replies
    1. We have never tried it in the crock pot, but please let us know if you do and how it turns out! I wonder if the crock pot would be able to give you that same delicious, buttery, crunchy cracker topping like you would get in the oven...

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  4. Oh my sweet cheesy gooey word!!! I'm definitely adding this recipe to the Thanksgiving lineup next week. Thank you so much for sharing it - you've made it look simple and delicious!

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  5. Blessed are the cheesemakers!

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  6. When you cook the noodles, do you cook them to where they are all the way done, or do you just cook them for a few minutes since they're going to go in the oven for 45-50 minutes?

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    Replies
    1. No, do not cook your macaroni/noodles all the way when using in recipes requiring further cooking. Only pre-cook for 5 mins, and then drain out the water. It's perfect, and hope this helps!

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    2. I used Barilla elbow noodles and I boiled them for 6 minutes and rinsed in cold water and it worked great.

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  7. Hi! Just curious if you've ever put this together ahead and of time and kept in the fridge until ready to cook? Like, overnight? Is that a bad idea?

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    Replies
    1. I'm wondering the same thing. Has anyone tried this?

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    2. Wondering the same thing! Wish someone would give it a shot and let us know! ;)

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    3. I can tell you that freezing it is NOT a good idea... I've made this recipe a few times and have put it together the night before sans crust. Baked it the day of with the crackers added and it tastsed great. Just don't try freezing the extra... Makes a gross, gelatinous mess!

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    4. I assembled everything the night before (except the breadcrumbs and drizzled butter) and baked the next day. It was still just as delicious!!

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  8. I'm a cook of just about everything. I've never made a mac and cheese recipe and then I found this. I was looking for a the best mac and cheese recipe for my daughter's baby shower. THIS was a hit... I will be using this recipe again for thanksgiving. It's by far the best mac and cheese I ever tasted. Everyone absolutely loved it. The pan was empty...

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  9. I made this for Thanksgiving (minus cottage cheese, we're not fans of it) but I was the best homemade mac and cheese I've ever made. I cooked the pasta fully though, and I didn't put it in the oven (short on time, it was very delicious though). I'm making it again at Christmas, maybe a smaller batch though

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  10. this is my second year making this Mac and cheese. This will forever be my go to recipe.....

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    Replies
    1. what type of flour and butter do you use? the recipe dont say self-rising or all-purpose////unsalted butter or regular
      Thanks

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    2. I used all purpose (Bobs Red Mill) Flour, and salted butter...and Monterey Jack 8 oz. instead of swiss..turned out AMAZING!

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  11. OMG. This is the best mac and cheese! I made it last night and yum! I did change the topping up a little bit. I make a broccoli cheese casserole for Thanksgiving and the topping is Town House crackers and butter. I took 2 sleeves of crackers, crush them, then melt a stick of butter and stir that into the crushed crackers. I did that for this recipe and it just adds to the buttery, rich taste of the mac and cheese. Thumbs up!

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  12. I was wondering if anyone can adjust the recipe for 150 people???!!

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  13. Why does the recipe have sugar in it?

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    Replies
    1. I left the sugar out of mine and it was yummy...doesn't need sugar

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  14. I only have Mozzarella on hand, not Swiss. Has anyone tried substituting the two?

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    Replies
    1. I don't care for swiss so I used Monterey Jack. I am sure Mozzarella will work but might be kinda stringy...let us know! :)

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  15. Has anyone substituted Brie for Velvetta?

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    Replies
    1. I was thinking of substituting cream cheese for velveeta. It was delicious with Velveeta but I had a hard time using it since it just isn't even real cheese.

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  16. How many does this recipe serve? And have you tried making it the night before and then cooking it in the oven the next day?
    Michelle

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  17. How many does it serve?

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  18. Love this recipe! It's ALWAYS A HUGE SUCCESS

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  19. Anyone attempt to freeze this recipe it made way more than i expected

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  20. I made this tonight for our church dinner and it was the best. Yum!! Hardest part was shredding the cheese, but was worth it. It was a toss up between making this recipe, Paula Deen's mac n cheese or Sweet Pee (I think it was). They all looked good and each called for sour cream, but I liked that this one called for cottage cheese.

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    Replies
    1. Get a salad shooter....shredding cheese is a breeze with a salad shooter ;)

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  21. I made this last night for our Sunday family BBQ/Dinner and there was not even a spoonful left! I used a whole 1 lb box of Barilla Elbow macaroni and a little extra cheese and put in a 11X15 pan. It fed 13 people and some had seconds! Thank you for this awesome recipe!

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    Replies
    1. PS....I did change one thing....I used a whole 8 oz brick of Monterey Jack cheese instead of Swiss :)

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