Creamy Macaroni and Cheese

I have spent years trying to find a creamy macaroni and cheese recipe that tastes great and re-heats well and is still creamy.  In the process of trial and error, I have finally created my own recipe for creamy macaroni and cheese.  If you are anything like me, you love a good mac and cheese but only on the first day.  Most macaroni and cheese dishes are clumpy or dry the next day and the cheese sauce is not the same.

I have finally found the right combination that will deliver creamy macaroni and cheese for many days.  You can make this creamy macaroni and cheese for dinner, re-heat the next day for lunch or anytime.

 

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Ingredients

• 2- 12 ounce bags of large elbow macaroni
• 16 ounces of regular sour cream
• 16 ounce container of small curd cottage cheese
• 1 cup of milk
• 1/2 cup of heavy cream
• 1/2 of a large block (32 ounce) of regular Velveeta (chopped into small cubes) or pasteurized cheese product
• 3 cups of shredded cheddar cheese or shredded cheddar & Monterrey jack cheese
• 1 round of Gouda cheese (shredded)
• 3/4 teaspoon of dry ground mustard
• 1 1/2 teaspoons of ground white pepper
• 1 teaspoon of salt
• One package (1 1/2 cups) of shredded Italian Style Parmesan cheese
• One stick of butter

Supplies

• Baking Dish
• Stock pot or pasta pot
• Cutting Board
• Large cooking spoon or spatula
• Knife
• Foil

 

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Directions For Creamy Macaroni And Cheese

• Pre-heat oven to 350 degrees Fahrenheit.
• Cook macaroni according to package al dente (almost done), drain and return to pot.
• Add butter by cutting into pieces and mixing while macaroni is hot.
• Add chopped Velveeta pieces while macaroni is still hot and mix.

 

• Then add the sour cream, cottage cheese, Parmesan cheese and other shredded cheese.  Mix well.

 

• Pour in the milk, heavy cream, ground mustard, salt and pepper.  Mix Well.

 

• Transfer to a 9 x 13 baking dish and bake for 35 minutes covered with foil.  Then bake for another 10-15 minutes uncovered or until golden brown on top. Mix once before removing from the oven.

 

 

Try this creamy macaroni and cheese with your favorite main dish or by itself.  Try my baked chicken recipe to go with the mac and cheese.  https://majorgates.com/recipes/baked-chicken-breasts/

Make Ahead

You could also place clear plastic wrap and then foil over the creamy macaroni and cheese before baking and freeze for up to a month.  Just remember to remove the plastic wrap before baking.  If you have a larger dinner planned or party, you can make up to 2 days ahead of time before baking.  Cover in plastic wrap and foil and place in the refrigerator.   Make sure you did not use a cross contamination utensil when tasting the food.  If you taste the food, you must not place the same fork or spoon back into the pot you are cooking with or you will contaminate the food and drastically speed up the spoiling of the food.

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