Macaroni and Cheese
1 pound large elbow macaroni
1 teaspoon salt
1 1/2 pounds Fiesta Blend Fine Shredded Cheese, divided
1 1/2 pounds Velveeta (grated or cubed - grated works better!)
1 (24 ounce) tub small curd cottage cheese
1 cup milk
1 cup half and half
1 stick butter, melted
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
Preheat oven to 375°. 
Bring a large pot of water to a gentle boil with the teaspoon of salt added to it. Just before it gets to a rolling boil, add the macaroni, stirring frequently to prevent it from sticking together. Cook the macaroni to the al dente stage.  Drain the macaroni well.
While the macaroni is boiling to the al dente stage, mix together 4 cups Fiesta Cheese, the grated Velveeta, cottage cheese, milk, Half & Half, butter, pepper, and paprika in a large bowl. 
Place the well drained and hot cooked macaroni into the bowl with all the other ingredients. Add more milk, if necessary, to make it the creamy texture you desire. Pour all the ingredients into a baking dish that has been sprayed with nonstick spray. Top with the remaining 1 1/2 cups of Fiesta Blend Shredded Cheese. Bake in your preheated oven for 40 to 45 minutes or until it bubbles and it’s lightly browned. 
NOTE: if desired, omit topping the casserole with the additional cheese  and instead top it with a combination of one sleeve of crushed Ritz crackers stirred together with one stick of melted butter. 
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
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25 июл 2024
