So I went to a party at my brother-in-law’s house, and his friend Steve made this incredible macaroni and cheese. I had to ask for the recipe. Luckily, he knew it by heart. I could only find a pencil and a clean paper plate to write it on and that worked just fine. Since then, I have tweaked the recipe due to our family’s particular tastes, mainly our girls. His recipe calls for cream cheese and my children just don’t care for that flavor. I’ve swapped it for cottage cheese and our family loves it. We hope you enjoy it too!
Steve’s Homemade Macaroni and Cheese-tweaked slightly
1 cube butter
1/4 cup flour
1 tsp of each of the following seasonings:
white pepper, mustard powder, paprika, onion powder, garlic powder, Lawry’s seasoned salt
1/2 tsp red pepper flakes
4 cups warm milk
1 cup cottage cheese (if you’d like to use cream cheese, stir in at same point until melted.)
1 lb. package macaroni
8 oz. package shredded cheese, we use monterey jack or a cheddar
Preheat the oven to 375˚. Spray a 9″x 13″ casserole dish with oil spray. Prepare macaroni according to package directions. In a separate large saucepan, melt the butter and allow it to begin to bubble. Add the flour and seasonings. Once this is combined, add warmed milk and bring to a boil stirring constantly. At this point I taste the milk mixture and add seasonings if needed. Add the cottage cheese now and combine. Next the cooked pasta goes into the sprayed casserole dish, pour the milk mixture over the top. Add the shredded cheese and cover with foil. Bake covered for 45 minutes. Then remove the foil and broil until golden, about 15 minutes. Try it and tell us what you think. We’d love to hear what you might do differently.