Okay. So Crackaroni.
No really. That's what this is called. It's why I clicked on to the recipe.
And OMG. Get ready, cause this is going to rock your socks. Or whatever the expression is.
Read on.
So first, you need to start your roux by melting butter in a medium sauce pan over medium heat. Then whisk in the flour and allow to cook for a minute.
Whisk in the milk and cook until it's thickened.
Then, stir in salt, pepper, and sugar. No really. Sugar.
*insert shrugged shoulders here* I thought the same thing.
Next, start stirring in Velveeta, sour cream, and cottage cheese.
While this is all going on, cook the macaroni to al dente, drain, and set aside.
Stir the cooked macaroni into the cheese sauce.
Top with shredded cheddar.
Bake in a preheated oven for 45 - 50 minutes.
I'm actually drooling just thinking about this.
Holy crackers. I wanted to dive in and swim laps in this mac and cheese. Just around and around and around in the pot.
Cheesy, creamy, and perfect. This definitely rocketed to my Top 10 Favorite Mac and Cheese of all time.
You should just make it. Like, today.
Enjoy!
Crackaroni
1/2 pound macaroni pasta
4 Tablespoons butter
4 Tablespoons flour
2 cups milk
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
8 ounces Velveeta, cubed
8 ounces sour cream
8 ounces cottage cheese
2 cups cheddar cheese, shredded
- Preheat the oven to 350 degrees F.
- Cook the macaroni pasta until al dente, drain and set aside.
- In a medium pot, melt the butter and add the flour. Cook for about 1 minute
- Stir in the milk a little at a time, whisking constantly. Cook until thickened.
- Stir in the salt, sugar, and pepper.
- Stir in the Velveeta cheese and stir until the cheese is melted.
- Stir in the sour cream and cottage cheese and stir until well combined.
- Combine the cheese sauce and the macaroni pasta in an oven safe pot.
- Cover the top of the pasta/cheese sauce mixture with the shredded cheddar cheese.
- Bake for 45 - 50 minutes.
Source: Genius Kitchen
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