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Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Burkholder
Added: Wednesday, October 22, 2008


1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups half-and-half or whole milk
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup Monterey jack cheese
1/2 loaf of processed cheese (i.e. Velveeta)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon of garlic powder
1 tablespoon of onion powder
2 teaspoon of Dijon mustard
3 eggs, beaten
1 cup of cottage cheese
1/2 cup sharp cheddar cheese

Preheat over to 375.
Bring a large pot of lightly salted water with oil to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.

In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cheeses (except cottage cheese), salt, pepper, and Dijon mustard. Cook until mixture becomes think and all cheese is melted. Temper the egg mixture (add a 1 Tbsp of the cheese mixture to the egg mixture and then add that to the cheese) and mix into the cheese mixture. Remove mixture from heat immediately after mixing the egg in. At the very end, mix in the cottage cheese.

Place macaroni into a 9x11 baking pan. Pour mixture over macaroni and bake in the oven for 35 minutes covered with tin foil. At the last 5 minutes, sprinkle with cheese and bake until melted. For an added touch, sprinkle panko bread crumbs over top of cheese and bake again for 10 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 minutes/cook time 35 minutes




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