Teri's Macaroni and Cheese

My mom and I love the library, so when we saw Debbie Macomber's "Cedar Cove Cookbook", we leafed through it and saw that all the recipes looked and sounded delicious, and we just knew we had to get it! And let me tell you what, it didn't disappoint! Tonight I made Teri's Macaroni and Cheese, and August Corn Chowder, they were amazing!! This was not your typical mac and cheese either, I have never seen sour cream or cottage cheese in Macaroni and Cheese, but let me tell you what, It made it so rich and creamy . It does make a lot of macaroni and cheese so you could definitely cut this recipe in half.

Ingredients:

4 tablespoons(1/2 stick) Unsalted butter, plus extra for your pan
1/3 cup all-purpose flour
2 cups whole milk
1/2 pound Velvetta cheese, cut into chunks
1/2 cup cottage cheese
1/2 cup sour cream
salt and pepper to taste
1 pound elbow macaroni
Shredded cheddar cheese, for topping

Directions:

1. Preheat the oven to 350 degrees F. butter a 3 quart ( 9x13) casserole pan or several small oven safe baking cups.
2.Melt the butter in a medium sauce pan over medium low-heat. sprinkle in flour; stir until absorbed, about 1 minute.Slowly pour in your milk, stirring constantly,until incorporated. add the velvetta chunks, stirring until melted. Stir in the cottage cheese and the sour cream, and add the salt and pepper.3. Meanwhile, Cook macaroni according to package directions. Drain, and place in a large bowl.
Fold in the cheese sauce.
in the prepared pan and sprinkle to top with shredded cheddar and bake until the cheese it melted on the top, About 15 minutes.

Bon Appetit