Macaroni and Cheese

Ingredients:

• 2 1/2 cups elbow macaroni, uncooked
• 6 Tbsp. butter, divided
• 1/4 cup flour
• 1 tsp. salt
• 1 tsp. sugar
• 2 cup milk
• 1 Velveeta, cubed (8oz.)
• 1 1/2 cups small curd cottage cheese
• 2/3 cup sour cream
• 2 cups cheddar cheese, mild and shredded
• 1 1/2 cups herb seasoned stuffing mix

Directions:

Cook the macaroni according to package directions and drain. Place the macaroni in a greased 2 1/2 quart baking dish. In a saucepan, melt 4 Tbsp. of butter and stir in the flour, salt and sugar until smooth. Gradually stir in the milk and bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce the hat, and stir in the Velveeta cheese until melted. Stir in the cottage cheese and sour cream. Pour the cottage cheese mixture over the macaroni and sprinkle with the cheddar cheese. Melt the remaining 2 T. of butter and toss with the stuffing. Sprinkle the stuffing over the top of the macaroni and bake, uncovered, at 350 degrees for 30 minutes or until golden brown.

By Robin from Washington, Ia

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