We are macaroni and cheese lovers to the highest degree. My kids could any version of it as a side dish with everything or all on it's own as a main dish, every single day.
Although I still keep the boxed stuff around from time to time, I genuinely try to make macaroni and cheese from scratch more often than not. I mean, it really is very easy to do.
Years ago, when I first started blogging I posted this other ol' stand-by mac n cheese recipe made with a simple, homemade cheese sauce. (I can't believe it's been almost 5 years since that post!! I was expecting my girl when I wrote that post and how things have changed since then...)
This baked macaroni and cheese is supremely rich, creamy and cheesy. I was immediately in love with it the first time I tried it at a potluck dinner several years ago. Luckily, the host was eager to share this recipe!
It's made with a mixture of cottage cheese, shredded cheddar cheese and a good swirl of luscious, sour cream and baked until it's all gooey and melt-y. It's honestly become a comfort food staple in our house and it's something we all look forward to.
For some reason, I only tend to make this on the weekends. So, a distinction has been made between this recipe and any other cheesy pasta dish and it's known around here as "weekend macaroni and cheese".
Now, I know a few people who won't even give cottage cheese a chance, but I promise that in this recipe, it's a really good thing. With all of it's wonderful saltiness and creaminess, cottage cheese lends alot of flavor to this dish.
Also, I also have thing with topping macaroni and cheese with crushed Ritz crackers. In fact, I giggled at myself when I looked at that old post and saw the cracker crumbs there... I'd forgotten I added them back then too.
Crushed crackers were not mentioned anywhere in the original recipe for this baked macaroni and cheese, but of course I added them. I just like it!