Ingredients

The following ingredients have 10 Servings
  • 3 cups uncooked elbow macaroni
  • 6 tablespoons butter (divided)
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups milk
  • 8 ounces Velveeta cheese (cubed)
  • 1-1/3 cups cottage cheese
  • 2/3 cup sour cream
  • 2 cups shredded sharp cheddar cheese (8 ounces) (divided)
  • 1-1/2 cups soft bread crumbs

Instruction

  • Preheat the oven to 350 degrees.
  • Cook macaroni according to package directions. Drain the macaroni and place it in a greased 9x13 baking pan.
  • In a medium saucepan, melt 4 tablespoons butter. Add in the flour, salt and sugar, then stir until smooth. 
  • Gradually add in the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until the mixture has thickened. Reduce the heat to low.
  • Stir in the Velveeta cheese until melted. 
  • Stir in cottage cheese, sour cream and 1 cup cheddar cheese until melted.
  • Pour the cheese mixture over macaroni. Sprinkle with the remaining cheddar cheese.
  •  Melt remaining butter and toss with bread crumbs; sprinkle over top the casserole.
  • Bake, uncovered, at 350° for 30 minutes or until golden brown.