Comfort food and Mac & Cheese have long been associated. So many youngsters have never tasted the dish except for the one that comes in a box! I had the joy of tasting this incredible Macaroni & Cheese on August 21, 2017 during the eclipse. We traveled to Nashville, Tennessee to experience 2+ minutes of totality, and were invited to the spacious yard of a friend’s mother. Not only did Judy welcome us to her place, but she put on a mighty spread for lunch, including this delicious Macaroni & Cheese. I will always associate this dish with memories of the eclipse!
Judy’s Eclipse Macaroni & CheeseRecipe courtesy of Kristie Rosset of Lookout Point Lakeside Inn
- 2 1/2 cups of elbow macaroni
- 6 tablespoons of butter divided
- 1/4 cup flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups of milk
- 8 oz. Velvetta cheese
- 1 1/3 cup small cottage cheese
- 2/3 cup sour cream
- 2 cups shredded sharp cheese
- 1 1/2 cup unseasoned bread crumbs
Cook macaroni al dente. Drain and put in 2/1/2 quart baking dish. (13 x 9)
Melt 4 tablespoons butter in a medium sauce pan, then stir in flour. Add salt and sugar, stirring until smooth.
Over medium high heat, gradually stir in milk and bring to a boil. Reduce heat to medium and stir constantly for about 2 minutes or until thick. Reduce heat to low and stir in Velveeta until melted.
Stir in cottage cheese and sour cream and pour over macaroni. Sprinkle cheddar cheese on top.
In microwave melt 2 tablespoons butter in medium bowl, then add bread crumbs stirring until crumbly. Sprinkle on top of macaroni mixture. Bake uncovered at 350 degrees for 30 minutes or until golden brown.