Julie's Famous Macaroni and Cheese

Julie's Famous Macaroni and Cheese

13 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
spiritedcharm
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 large foil baking dish

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.

Share It

Reviews (13)

Rate This Recipe
spiritedcharm
85

spiritedcharm

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

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
11

firelily301

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!

More Reviews

Similar Recipes

Creamy Macaroni and Cheese
(421)

Creamy Macaroni and Cheese

Slow Cooker Macaroni and Cheese II
(94)

Slow Cooker Macaroni and Cheese II

Lazy Baked Macaroni and Cheese
(69)

Lazy Baked Macaroni and Cheese

Mac and Cheese Henwood Style
(57)

Mac and Cheese Henwood Style

Southern Macaroni and Cheese Pie
(36)

Southern Macaroni and Cheese Pie

Chipotle Mac and Cheese
(31)

Chipotle Mac and Cheese

Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Macaroni and Cheese Southern Style

>

next recipe:

Creamy Macaroni and Cheese