Saturday, September 20, 2008

Macaroni & Cheese

2 ½ c uncooked elbow macaroni
6 Tbsp. butter, divided
¼ c. all-purpose flour
1 tsp. salt
1 tsp. sugar
2 c. milk
8 oz Velveeta, cubed
1 1/3 c. cottage cheese
2/3 c. sour cream
2 c. shredded cheddar cheese
1 ½ c. soft bread crumbs

Cook macaroni according to package directions; drain. Place in a greased 2 ½-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; stir in Velveeta 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. Bake, uncovered, at 350 for 30 minutes or until golden brown. Yield: 6-8 servings

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