READY IN 1¼ hrs

Julie's Famous Macaroni and Cheese

Read Reviews (13)

"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." — spiritedcharm

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
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.
Bake in the preheated oven until the casserole is bubbly and the croutons have turned golden brown, about 30 minutes.

Kitchen-Friendly View

PREP 30 mins
COOK 45 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 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.

—spiritedcharm

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Most Helpful Critical Review

Nov 02, 2010

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.

—TroyzWife

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16 Ratings

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Sep 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.......

—EILISH40

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Sep 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!

—firelily301

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Sep 28, 2010

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.

—Charlu

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Oct 05, 2010

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!

—Ry's Mommy

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Sep 27, 2010

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.

—Marra

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Dec 14, 2010

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.

—kimberlym

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Nutrition

Calories
602 kcal
30%

Carbohydrates
44.1 g
14%

Cholesterol
108 mg
36%

Fat
37.3 g
57%

Fiber
1.7 g
7%

Protein
23.1 g
46%

Sodium
900 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Julie's Famous Macaroni and Cheese

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 602
Calories from Fat: 336

% Daily Value *
Total Fat 37.3g 57 %
** Saturated Fat 22.7g 113 %
** Cholesterol 108mg 36 %
Sodium 900mg 36 %
** Potassium 458mg 13 %
Total Carbohydrates 44.1g 14 %
Dietary Fiber 1.7g 7 %
Protein 23.1g 46 %
** Sugars 12.2g
Vitamin A 19 %
Vitamin C 4 %
Calcium 58 %
Iron 19 %
** Thiamin 44 %
** Niacin 56 %
** Vitamin B6 9 %
** Magnesium 19 %
** Folate 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.