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."
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1 (16 ounce) package
ground black pepper
ground dry mustard
yellow onion, minced
4 (12 fluid ounce) cans
shredded sharp Cheddar cheese
processed cheese food (such as Velveeta®), cubed
shredded Colby Jack cheese
small curd cottage cheese
1 (5.5 ounce) package
seasoned croutons (such as New York Brand® Texas Toast Sea Salt and Pepper)
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.
I'm sorry but it did not wow me. I halfed the recipe(per the calculator), maybe that's why- but waay too creamy cheesy curdy for me. I am looking for what Grandma used to make with chewy buttery mac with cheesy cheddary chunks. It is as others described very rich compared to boxed mac n cheese. Not our bag of tea.
UPDATE- If you pour Tomato Bisque over it. It tastes like a grown up version of Spaghetto-O's. I was a big fan as a child and we didn't have to throw out leftovers.
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.......
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!
This is rich but pretty tasty. It definitely benefits from caramelizing the onions in the butter. Not having any croutons on hand, I used crushed saltines with butter for the topping. I reduced the recipe by half and, depending on the number of servings I need next time, I may even reduce it to a quarter, although the leftovers seemed to taste even better; heated in the microwave and then run under the boiler to crisp the topping. I'll add this to my rotation of mac and cheese recipes.
This is the first mac and cheese I have ever made! It calls for a lot of ingredients and is not very cheap to make....It had great flavor and the consistency was great! The next time I make it though, I will use all sharp cheddar and omit the Colby Jack. I think the sharp cheddar will give it more of a "kick"! Definitely worth keeping in my recipe box!
I'm Julie's aunt and I agree this is the best Mac and Cheese our family has ever tasted. It's a requirement for dinners we all enjoy.
Sorry, but I did not enjoy at all, I myself make great mac-cheese but wanted to just try something new. Was definitely to rich and so bland will not be makeing this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Julie's Famous Macaroni and Cheese
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 336
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