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Julie's Famous Macaroni and Cheese

Julie's Famous Macaroni and Cheese

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
spiritedcharm

spiritedcharm

This is the one holiday dish that's my requirement for admission to all family gatherings. I have perfected this version over many years of practice. I'm guessing on the number of servings, but this recipe fills an extra large foil baking pan for taking to parties. The cottage cheese was my grandma's 'secret' ingredient.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 37.3 g
  • 57%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 900 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. Melt 3/4 cup of butter in a saucepan over medium heat, and stir in salt, black pepper, and dry mustard. Add the onion, stir a few times to coat with butter, and cook until translucent, stirring occasionally, about 5 minutes. Gradually stir in the flour, and mix until smoothly combined with the butter. Gradually pour in the evaporated milk, and whisk until the sauce is thickened and bubbly, about 5 more minutes.
  4. Stirring constantly, mix in the Cheddar cheese, processed cheese, and Colby Jack cheese until the cheeses have melted and incorporated into the sauce. Stir in the cottage cheese. Mix the cheese mixture with the cooked macaroni in a large bowl, then pour into a large foil baking pan.
  5. Melt 1/2 cup of butter in a large skillet, and toss the seasoned croutons with the butter until thoroughly coated. Press the buttered croutons into the top of the macaroni and cheese.
  6. Bake in the preheated oven until the casserole is bubbly and the croutons have turned golden brown, about 30 minutes.
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Reviews

spiritedcharm
86

spiritedcharm

9/29/2010

This is my recipe and there is a mistake in the instructions. When I submitted it for kitchen approval, the instructions in step 3 said to melt 1 1/2 sticks of butter (3/4 C) and they changed it to 1 1/2 cups - yikes! That's DOUBLE what I use for the sauce. I don't know who to contact to correct the mistake they made when they changed my instructions.

EILISH40
16

EILISH40

9/27/2010

Had to cut back on portions because this definitely makes enough for a crowd. Tastes the way macaroni and cheese should taste - creamy, tangy and just the right consistency. Thanks.......

firelily301
12

firelily301

9/30/2010

WOW. This recipe is wonderfully rich and delicious! I halfed it and it worked perfectly in our small oval casserole dish. We will definitely be making this one again!

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