Categories: Pasta
Ingredients
- 2 1/2 to 3 cups uncooked macaroni
- 6 Tbsp butter
- 6 Tbsp flour
- 3 cups milk (we use 1%)
- 1 1/2 tsp. salt
- 1 1/2 tsp. sugar
- 1 pound Velveeta cheese, cubed
- 2/3 cup sour cream (we use light)
- 1 1/3 cup cottage cheese (small curd)
- 2 to 3 cups cheddar cheese, shredded
- 1 1/2 cups Swiss cheese, shredded
- 25 to 30 Ritz crackers, crushed
- 1/4 to 1/2 cup butter, melted
Directions
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reheat oven to 350 degrees.
- Cook and drain macaroni.
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Melt butter over medium heat in a large saucepan.
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Stir in flour and mix well.
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Add the milk and cook over medium heat,
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stirring constantly until sauce thickens.
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This may take a while,
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but it’s worth it.
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Add salt, sugar, and cubed Velveeta cheese.
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Stir until cheese is melted.
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Add the sour cream and cottage cheese.
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Stir well.
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Remove from heat.
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Put the macaroni, cheddar, and swiss cheese in a BIG bowl.
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Pour in the creamy cheese sauce.
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Stir really well.
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Pour into a greased 9 × 13″ casserole.
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Sprinkle the crushed Ritz crackers over the top.
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Drizzle with melted butter.
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Bake at 350 degrees for 45 to 50 minutes.
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Until crackers are a golden brown and cheese is bubbly