Kitchen notes · a little help before you start
Homemade Macaroni and Cheese
Soft elbow macaroni sits in a generous cheese sauce beneath a buttery breadcrumb top. Sharp cheddar gives the rich filling a savory edge, with sour cream adding a gentle tang. The golden crumbs make the first scoop especially appealing against the creamy pasta.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Original yield
- Serves 10
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
- Dish type
- Pasta
A few quick notes
1. Stir milk gradually
Add milk gradually to the smooth butter and flour mixture, stirring constantly until it boils and thickens.
2. Lower heat for cheese
Reduce the heat to low before melting the Velveeta, followed by cottage cheese, sour cream and some cheddar.
3. Butter the crumbs
Toss soft breadcrumbs with melted butter before sprinkling them over the cheesy macaroni for baking.
Get to know the ingredients
Macaroni
Cook the elbow macaroni according to its package, then drain and place in the greased baking dish.
Velveeta
Cube the Velveeta before stirring it into the thickened sauce over low heat until melted.
Cheddar
Stir some sharp cheddar into the sauce and reserve the rest for sprinkling over the macaroni before crumbs.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Homemade Macaroni and Cheese
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Bake to golden
Bake the uncovered casserole until the top turns golden brown, following the stated thirty minute baking time.
A little more help as you go
Smooth the flour base
Stir flour, salt and sugar into melted butter until smooth before adding any milk to the sauce.
Sauce then topping
Pour the cheese mixture over the drained macaroni before adding reserved cheddar and the buttered breadcrumbs.
A few questions you might have
Is the macaroni cooked before baking?
Yes. Cook it according to package directions, then drain and place it in the greased baking pan.
When does the cheddar go in?
Stir one cup into the sauce with cottage cheese and sour cream, then sprinkle the remaining cheddar over the macaroni.
How do I prepare the breadcrumbs?
Toss soft breadcrumbs with the remaining melted butter before sprinkling them over the casserole.
Is the casserole covered in the oven?
Bake it uncovered at 350 degrees for thirty minutes, or until the buttery breadcrumb top is golden brown.
When should I reduce the sauce heat?
Lower it after the milk mixture thickens, before stirring in Velveeta and the remaining creamy ingredients.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesoflizzyt.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
