I consider myself a mac and cheese connoisseur. There’s no two-ways about it, two of my very favorite things to eat…carbs and cheese. Of course there are other food groups that I like, but I always come back to carbs and cheese. If you think about it, carbs and cheese can go with anything! Hence the reason I happen to enjoy mac and cheese. I normally make it with a bechemel sauce and cooked elbow noodles, and then depending on how much time I have, I either bake it with breadcrumbs on top or devour instantaneously.
Anyways, the other day, I was browsing on Pinterest, and saw this recipe for mac and cheese that included Velveeta and cottage cheese. And the caption was “seriously the best mac and cheese ever.” With a challenge like that, I knew I had to try. And let me tell you, I didn’t tell KB and the kids how I made it until they had all joined the Clean Plate Club multiple times that night. Sounds weird, I know, but here is the link to the original recipe: http://www.justaspoonfulof.com/2012/01/homemade-macaroni-and-cheese.html
So I started by cooking my noodles.
Then melted some butter.
Added salt, sugar and Velveeta cheese.
Then added sour cream and cottage cheese.
In a large bowl, layered cooked noodles and shredded cheddar and swiss cheese. Pour the Velveeta sauce over the bowl. Mixed until combined.
Make sure it’s a big bowl. Try not to eat it like this.
Pour into a baking dish.
Top with crushed Ritz crackers. The original recipe says to drizzle with more melted butter, but I omitted that step (I would say because it’s healthier, but honestly, I forgot because I wanted to get it in the oven quickly).
Bake, serve and enjoy!
Like I said, you can find the exact recipe here: http://www.justaspoonfulof.com/2012/01/homemade-macaroni-and-cheese.html
Trust me, it’s delicious!