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 & Cheese
By Kristie RossetPrep Time:
45 Minutes
Cook Time:
30 Minutes
Total Time:
1 Hour and 15 Minutes
Servings: 10-12
Ingredients:
- 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
Instructions:
-
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.
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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.