Recipe: Julie's Famous Macaroni and Cheese

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This is the one holiday dish thats my requirement for admission to all family gatherings. I have perfected this version over many years of practice. Im guessing on the number of servings, but this recipe fills an extra large foil baking pan for taking to parties. The cottage cheese was my grandmas secret ingredient.

Julie's Famous Macaroni And Cheese Ingredients

  • 1 (16 ounce) package elbow macaroni

  • cup butter

  • 1 teaspoon salt

  • teaspoon ground black pepper

  • 2 teaspoons ground dry mustard

  • 1 large yellow onion, minced

  • cup all-purpose flour

  • 4 (12 fluid ounce) cans evaporated milk

  • 8 ounces shredded sharp Cheddar cheese

  • 8 ounces processed cheese food (such as Velveeta), cubed

  • 8 ounces shredded Colby Jack cheese

  • 1 cup small curd cottage cheese

  • cup butter

  • 1 (5.5 ounce) package seasoned croutons (such as New York Brand Texas Toast Sea Salt and Pepper)

How to Make Julie's Famous Macaroni And Cheese

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

  3. Melt 3/4 cup of butter in a saucepan over medium heat, and stir in salt, black pepper, and dry mustard. Add the onion, stir a few times to coat with butter, and cook until translucent, stirring occasionally, about 5 minutes. Gradually stir in the flour, and mix until smoothly combined with the butter. Gradually pour in the evaporated milk, and whisk until the sauce is thickened and bubbly, about 5 more minutes.

  4. Stirring constantly, mix in the Cheddar cheese, processed cheese, and Colby Jack cheese until the cheeses have melted and incorporated into the sauce. Stir in the cottage cheese. Mix the cheese mixture with the cooked macaroni in a large bowl, then pour into a large foil baking pan.

  5. Melt 1/2 cup of butter in a large skillet, and toss the seasoned croutons with the butter until thoroughly coated. Press the buttered croutons into the top of the macaroni and cheese.

  6. Bake in the preheated oven until the casserole is bubbly and the croutons have turned golden brown, about 30 minutes.

Julie's Famous Macaroni And Cheese Nutritions

  • Calories: 601.7 calories

  • Carbohydrate: 44.1 g

  • Cholesterol: 107.9 mg

  • Fat: 37.3 g

  • Fiber: 1.7 g

  • Protein: 23.1 g

  • SaturatedFat: 22.7 g

  • ServingSize:

  • Sodium: 899.5 mg

  • Sugar: 12.2 g

  • TransFat:

  • UnsaturatedFat:

Julie's Famous Macaroni And Cheese Reviews

  • This is my recipe and there is a mistake in the instructions. When I submitted it for kitchen approval, the instructions in step 3 said to melt 1 1/2 sticks of butter (3/4 C) and they changed it to 1 1/2 cups – yikes Thats DOUBLE what I use for the sauce. I dont know who to contact to correct the mistake they made when they changed my instructions.

  • Had to cut back on portions because this definitely makes enough for a crowd. Tastes the way macaroni and cheese should taste – creamy, tangy and just the right consistency. Thanks…….

  • WOW. This recipe is wonderfully rich and delicious I halfed it and it worked perfectly in our small oval casserole dish. We will definitely be making this one again

  • This is rich but pretty tasty. It definitely benefits from caramelizing the onions in the butter. Not having any croutons on hand, I used crushed saltines with butter for the topping. I reduced the recipe by half and, depending on the number of servings I need next time, I may even reduce it to a quarter, although the leftovers seemed to taste even better; heated in the microwave and then run under the boiler to crisp the topping. Ill add this to my rotation of mac and cheese recipes.

  • Im Julies aunt and I agree this is the best Mac and Cheese our family has ever tasted. Its a requirement for dinners we all enjoy.

  • This is the first mac and cheese I have ever made It calls for a lot of ingredients and is not very cheap to make….It had great flavor and the consistency was great The next time I make it though, I will use all sharp cheddar and omit the Colby Jack. I think the sharp cheddar will give it more of a "kick" Definitely worth keeping in my recipe box

  • Im sorry but it did not wow me. I halfed the recipe(per the calculator), maybe thats why- but waay too creamy cheesy curdy for me. I am looking for what Grandma used to make with chewy buttery mac with cheesy cheddary chunks. It is as others described very rich compared to boxed mac n cheese. Not our bag of tea.UPDATE- If you pour Tomato Bisque over it. It tastes like a grown up version of Spaghetto-Os. I was a big fan as a child and we didnt have to throw out leftovers.

  • I cut this recipe down to eight servings. It may look like I butchered this recipe but I did my best to make something my family loves while using less calorie-laden ingredients. I did not add the salt called for. I added in four cloves of fresh minced garlic when I sauteed the onion. I used whole wheat elbow macaroni, fat free evaporated milk, 2% shredded sharp cheddar and fat free cottage cheese. I did cut the recipe in half but I kept the shredded cheeses at the same amounts. I made my own croutons out of four small pieces of day old wheat bread and only a couple tablespoons of butter with garlic and onion powder stirred in before I spread it over the bread and "toasted" it in the oven to make croutons. I didnt use the whole amount of "croutons", I just crumbled it over the top until there was a slight dusting over the whole baking dish full. My family liked this but theyll eat almost any macaroni and cheese. This is a really rich-tasting macaroni and cheese, even using lighter ingredients. Using the processed cheese gave it a nice…..extra creamy mouth feel. NOTE: I would not recommend adding the full amount of flour. I thought that I might have an issue with it coming out too dry if I didnt cut back and Im glad I did. Three tablespoons is plenty.

  • Sorry, but I did not enjoy at all, I myself make great mac-cheese but wanted to just try something new. Was definitely to rich and so bland will not be makeing this again.

  • This recipe tasted just okay for me. I have made it twice and each time it has made way too much sauce for one package of macaroni. I used only about half of the sauce each time because it makes so much. The flavor is just okay and I agree with other reviews that it is very very rich.

  • Huge hit with the kids at Thanksgiving, many of whom are picky eaters.

  • Smelled heavenly but it was too sharp for my taste. Also I prefer a creamier Mac & Cheese. Mine was a little dry. Makes a LOT.

  • Nice change for a macaroni dish. Interesting flavor. Next will omit the onion and use the sharp cheddar.

  • It was AMAZING This is insanely good Make it

  • I made this for my sons varsity football team dinner and naturally I made a small tray for home, this recipe is SO good Not only did my family and I love it , but the team ate the WHOLE-tray that I delivered. I made one change using Monterrey Jack cheese and horse radish cheddar instead of the Colby jack , the cottage cheese is a brilliant ingredient as it made it SO creamy and delicious. Im definitely making it again.

  • I enjoyed this despite the fact that Im philosophically opposed to cooking with Velveeta;) My husband bought a giant brick for another purpose and I happened upon this recipe looking for a way to use the rest. There were a few ingredients I didnt have on hand…cottage cheese, croutons, and the correct amount of evaporated milk. I omitted the croutons and cottage cheese and used the one can of evap milk I had. I added 2% milk in place of the remaining evaporated, and it thickened beautifully.As other reviews have said, this is extremely rich and saucy. It probably wont be in regular rotation for those reasons, but I could imagine making this again for a special occasion as the submitter does. Since I dont want to buy Velveeta again and I dont know that it adds anything significant to the taste or texture, I think experimenting with other favorite cheeses would keep this one interesting. Thanks for sharing the recipe, the family liked it

Source: Julie's Famous Macaroni and Cheese


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