Let me introduce to you Nanny Pat! If you've never tried one of Nanny's recipes, be sure to make this your first! All Nanny's recipes are made with love and of course are tried and tested by the most important judges, her family!
Over the years, Nanny has made this Mac n Cheese recipe, and never needed to make any changes to the recipe. Everyone likes it just as it is...... although Papa can be quite particular, so often, Nanny Pat will make two of these, one with Papa's favourites added and one regular one, which everyone else enjoys. Now that sure is cooking with love!
Oh, and the two corners you see 'missing' from the photo....well, Papa got to the dish before Nanny managed to snap a photo for us. At least we know it tasted good if Papa ate two slices! (he likes the corners!!)
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Recipe by Pat Milton
We live in the Lakes Region area in N.H. and have lived in 4 towns in N.H. for 51 yrs., and we love this State in the USA..We have 5 grandchildren, from 21 to 7, and they are the "Apple" of our eyes..(couldn't resist that)...We are always cooking, something when they come, and pray, they will have those memories forever....The winters are getting challenging as we grow older though...Enjoy...and let me know how you like it.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 6 - 8 Persons
What you need: 2 ½ qt. baking dish or 2 smaller dishes and freeze one.
Ingredients
2 ½ Cups uncooked, elbow macaroni
6 Tablespoons butter or marg., divided (2 T & 4 T)
¼ Cup all purpose flour
1 Teaspoon sugar
1 Teaspoon Salt
2 Cups Milk
8 oz. process American cheese (Velveeta) cubed
1 ⅓ Cups small-curd Cottage Cheese
⅔ Cup Sour Cream
2 Cups (8 oz.) shredded Sharp Cheddar Cheese
1 ½ Cups soft bread crumbs, (I do in the blender)
Instructions
1. Cook macaroni according to package directions then drain and place in a buttered 2 ½ qt. baking dish.
2. In a saucepan, melt 4 Tablespoons butter. Stir in the flour, salt & sugar until smooth. Gradually add the milk, and stir, bringing it to a boil, and continue to cook & stir, until thickened. Reduce the heat., and stir in the Velveeta until melted. Stir in the cottage cheese & sour cream and pour mixture evenly over the macaroni in dish.
3. Sprinkle with the Cheddar Cheese. Melt remaining 2 Tablespoons of butter & toss with the bread crumbs and sprinkle over the top.
4. Bake, uncovered at 350 degrees F for 30 min., or until golden brown.
Nanny's Notes:
This is our favorite. Papa likes his really brown on the top, so I put the broiler on, and watch it very close. I also make sure to let it rest on a rack for 15 minutes, before serving, although as you can see from the photo, Papa couldn't wait! He likes the corners.
Serves 6-8 generously. I most of the time, do it in 2 baking dishes, and Freeze one. Papa likes onions in his, so that way I can do one w/ onions, and one plain. He also likes a bit of Cayenne Pepper on the top, but everyone likes it just the way it is above.
- 2 ½ Cups uncooked elbow macaroni
- 6 Tablespoons butter or marg. divided (2 T & 4 T)
- ¼ Cup all purpose flour
- 1 Teaspoon sugar
- 1 Teaspoon Salt
- 2 Cups Milk
- 8 oz . process American cheese cubed Velveeta
- 1 ⅓ Cups small-curd Cottage Cheese
- ⅔ Cup Sour Cream
- 2 Cups shredded Sharp Cheddar Cheese 8 oz.
- 1 ½ Cups soft bread crumbs (I do in the blender)
-
Cook macaroni according to package directions then drain and place in a buttered 2 ½ qt. baking dish.
-
In a saucepan, melt 4 Tablespoons butter. Stir in the flour, salt & sugar until smooth. Gradually add the milk, and stir, bringing it to a boil, and continue to cook & stir, until thickened. Reduce the heat., and stir in the Velveeta until melted. Stir in the cottage cheese & sour cream and pour mixture evenly over the macaroni in dish.
-
Sprinkle with the Cheddar Cheese. Melt remaining 2 Tablespoons of butter & toss with the bread crumbs and sprinkle over the top.
-
Bake, uncovered at 350 degrees F for 30 min., or until golden brown.
