The Blue Box Lies

The macaroni in the blue box is lying to you. This homemade macaroni will ruin any future experience with boxed macaroni. Be prepared, once you have had it, you won't go back.

Not Blue Box Macaroni

20 oz. elbow macaroni (16 oz. if you are planning on baking it)

Cook macaroni according to package directions.

3 c. (24 oz.) 4% cottage cheese

Put cottage cheese in a food processor and run until smooth.

1/2 c. butter

Melt butter in a large sauce pan (large enough to fit 4 cups of liquid, plus 4 cups of cheese)

1/2 c. flour
1 tsp. garlic salt
1/2 tsp. white pepper
1/4 tsp. salt

Keep the saucepan on medium heat. In small amounts, stir in flour, garlic salt, pepper, and salt. Use a whisk to mix it to get all the lumps out.

3 c. half and half cream
1 c. milk

Mix the cream and milk in a separate bowl. Over medium heat, adding about a half cup at a time, add the mixture to the saucepan. Again use the whisk to keep it smooth before adding more liquid. After it has all been added, bring to a boil for 2 minutes or until it is thickened. Make sure to keep stirring to keep it from burning.

4 c. (16 oz.) shredded cheddar cheese

Turn the heat off and add the shredded cheese to the saucepan, mix until melted. Transfer the cottage cheese from the food processor to a large bowl and add the sauce to the large bowl. Mix well.

When I make this recipe, I drain the macaroni, add it directly to the sauce, and serve. I use a large metal bowl to mix everything together. The bowl has a lid so I can put it in the fridge and just portioned it out when I am hungry for it.

If you like baked macaroni, mix the sauce and noodles together in a bowl and then transfer to a greased 9" x 13" pan.

1 c. dried bread crumbs
1/4 c. melted butter

Mix butter and crumbs together and sprinkle over the top of the macaroni.

Bake uncovered at 400 degrees till it is bubbly.

I originally got this recipe from Taste of Home, but I have altered a few things and used magic to remove all the calories...