As I’ve said before, if anyone claims to have “the best” recipe for anything, I MUST try it.  Another thing that you should know about me is that I’m a macaroni and cheese fanatic.  The thing is…it’s not just any mac and cheese that stirs my pot.  I (somewhat shamefully) really love the Kraft and Velveeta mac&cheese from my childhood, but I also really love crab mac and cheese, and the creamy, ooey gooey deliciousness that someone ELSE always makes and I never have the recipe for.  So I’ve scoured Pinterest for something that looks like it can stack up.  It has to be cheesy, it can’t be milky or flavorless, and it has to have good texture.  I actually have 3 or 4 different recipes that I intend to try out, but I wanted to go ahead and share this one.  It tastes exactly like what my beloved former neighbor brought over when my first child was born, which is no small task.  She is an amazing cook.  So anyway, without further adieu, I give you the Best (or something like it) Macaroni and Cheese!

Recipe:

2-3 cups uncooked macaroni
6 tbsp butter
6 tbsp flour
3 c. milk
1 1/2 tsp. salt
1/2 tsp. pepper (start with 1/4 tsp. and add more if needed)
1 1/2 tsp. sugar
1 lb. Velvet cheese, cubed
2/3 c. sour cream (I suggest light)
1 1/3 c. small curd cottage cheese
2-3 c. cheddar cheese, shredded
1 1/2 c. swiss cheese, shredded (don’t worry if you don’t like swiss – you won’t taste it when it’s baked)

Topping:

25-30 Ritz crackers, crushed
1/4-1/2 c. butter, melted

instructions:

• Preheat oven to 350°. Cook & drain your macaroni to al dente.  Don’t overcook!
• Melt butter over medium heat in a large sauce pan.
• Stir in flour and mix well.
• Add milk and cool over medium heat, stirring consistently until sauce thickens. (sometimes I turn my heat up just a smidge so it doesn’t take all day).
• Add salt, pepper, sugar, and Velveeta cubes.  Stir until cheese is melted.
• Add sour cream and cottage cheese and stir well.  Remove from heat.
• Put your cooked macaroni, cheddar, and swiss cheese in a very large bowl and pour in the creamy cheese sauce.  Mix well.
• Pour into a 9×13″ casserole (I put mine in a large aluminum disposable one last time and it completely filled it.  I’m a little concerned that it would spill over my glass 9×13″ dish, which is more shallow.)
• Sprinkle Ritz crackers over the top and drizzle with melted butter.
• Bake at 350° for 45-50 minutes until crackers are golden brown and cheese is bubbly.
• Devour!

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