- Difficulty: Easy
- Servings: 4 to 6
- Nutritional Information Per Serving (1 of 6 servings): Calories 922, Total Fat 57 g, Saturated Fat 34 g, Carbohydrates 58 g, Dietary Fiber 3 g, Sugar 11 g, Protein 43 g, Cholesterol 164 mg, Sodium 913 mg
- Total Time: 1 hr 25 min
- Preparation Time: 40 min
- Cooking Time: 45 min
Ingredients
- 3 cups uncooked macaroni pasta
- 1 cup chopped onion
- cup butter, melted
- cup all-purpose flour
- 3 cups milk
- 2 bay leaves
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 cups shredded Cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup cottage cheese
For the Topping
- cup melted butter
- cup bread crumbs
Directions
- Bring a pot of water to a boil and cook the macaroni until al dente. Drain well, but skip the rinse for maximum flavor.
- In a large saut pan over medium heat, saut the onions in melted butter until soft. Stir in the flour to form a smooth roux, cooking for 1 minute. Slowly whisk in the milk, adding bay leaves, paprika, salt, and pepper. Simmer gently, stirring often, until thickened. In a bowl, mix the shredded Cheddar and Monterey Jack. Add 3 cups of this cheese blend plus the cottage cheese to the simmering sauce. Stir until melted, then remove from heat, discard bay leaves, and fold in the cooked macaroni for a creamy, irresistible coating.
- Spoon half the cheesy macaroni into a greased 2-quart baking dish. Sprinkle with half the remaining cheese, top with the rest of the macaroni, and finish with the leftover cheese for gooey layers.
- Combine melted butter and bread crumbs for a golden crunch. Scatter evenly over the top and bake at 350F until bubbling and browned, about 45 minutes. Let it rest briefly, then dig into this ultimate comfort classic!
This chef-inspired recipe promises restaurant-quality bliss right at homeperfect for wowing family and friends. Not tested in home kitchens, but worth the adventure!
