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Rich 'n' Cheesy Macaroni

 Rich 'n' Cheesy Macaroni
This delicious dish puts a new twist on traditional macaroni and cheese. The three different cheese flavors blend wonderfully. Plus, it's easy to prepare—I plan to make it often when husband Ken and I start traveling.
6-8 ServingsPrep: 30 min. Bake: 30 min.


  • 2-1/2 cups uncooked elbow macaroni
  • 6 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups milk
  • 8 ounces process cheese (Velveeta), cubed
  • 1-1/3 cups 4% cottage cheese
  • 2/3 cup sour cream
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1-1/2 cups soft bread crumbs


  • Cook macaroni according to package directions; drain. Place in a
  • greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons
  • butter. Stir in the flour, salt and sugar until smooth. Gradually
  • stir in milk. Bring to a boil; cook and stir for 2 minutes or until
  • thickened.
  • Reduce heat; stir in American cheese until melted. Stir in cottage
  • cheese and sour cream. Pour over macaroni. Sprinkle with cheddar
  • cheese. Melt remaining butter and toss with bread crumbs; sprinkle
  • over top.
  • Bake, uncovered, at 350° for 30 minutes or until golden brown.
  • Yield: 6-8 servings.

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Rich 'n' Cheesy Macaroni (continued)

Nutritional Facts: 1 serving (1 cup) equals 508 calories, 31 g fat (20 g saturated fat), 101 mg cholesterol, 1,109 mg sodium, 33 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.