The Humpherys Family

ZZ Skillet Macaroni and Cheese

Source  Taste of Home
Recipe Added:  4/1/2012
2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup flour
1 1/2 cups milk
1 cup sour cream
1 cup Velveeta cheese, cubed
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp ground mustard
1/2 tsp pepper
2 cups shredded Cheddar cheese
 Version Two:
2-1/2 cups uncooked elbow macaroni
6 Tbsp butter
1/4 cup flour
1 tsp each salt, sugar
2 cups milk
1 cup Velveeta cheese, cubed
1 1/3 cups cottage cheese
2/3 cup sour cream
2 cups shredded Cheddar cheese
1 1/2 cups soft bread crumbs
Cook macaroni according to pkg directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Drain macaroni; toss with Cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly. Yield: 6 servings.

Version Two: Cook macaroni according to pkg directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 Tbsp butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with Cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top.

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