- 6
- 30 mins
- 60 mins
Ingredients
- 2 1/2 c. uncooked elbow macaroni
- 6 Tbs. butter or margarine, divided
- 1/4 c. flour
- 1 tsp. salt
- 1 tsp. sugar
- 2 c. milk
- 8 oz. processed American cheese, cubed
- 1 1/3 c. small-curd cottage cheese
- 2/3 c. sour cream
- 2 c. (8 oz.) shredded sharp cheddar cheese
- 1 1/2 c. soft bread crumbs
Preparation
Step 1
Cook macaroni according to package directions; drain. Place in a greased 2-1/2 qt. baking dish. In a saucepan, melt 4 Tbs. butter. Stir in the 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 American cheese 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 degrees for 30 minutes or until golden brown.
NOTE: I make the dish the night before and keep it in the refrigerator. When I turn on the oven (325 degrees for a glass pan), I put in the casserole and bake it covered for 30 minutes then take the cover off and bake it for another 20-30 minutes uncovered.