Macaroni and Cheese - extra cheesy with a surprise ingredient- a favorite with everyone
Macaroni and Cheese - extra cheesy with a surprise ingredient- a favorite with everyone is a medium American recipe that serves 8. 350 calories per serving. Recipe by Come Sit At My Table on YouTube.
Prep: 15 min | Cook: 51 min | Total: 1 hr 21 min
Cost: $13.65 total, $1.71 per serving
Ingredients
- 1 lb Large Elbow Macaroni (uncooked, preferably large elbows for extra sauce absorption)
- 1 tsp Salt (for seasoning the pasta water)
- 6 cups Fiesta Blend Shredded Cheese (four‑cheese blend, shredded)
- 1.5 lb Velveeta Cheese (cubed; provides smooth melt and velvety texture)
- 24 oz Cottage Cheese (full‑fat, plain; adds creaminess)
- 1 cup Whole Milk (room temperature; can be warmed)
- 1 cup Half‑and‑Half (adds richness; can substitute with extra milk)
- 1 stick Unsalted Butter (melted)
- 0.25 tsp White Pepper (adds subtle heat without specks)
- 0.25 tsp Paprika (provides a faint smoky note)
Instructions
Boil Pasta
Fill a large pot with water, bring to a rolling boil, add 1 tsp salt, then add the elbow macaroni. Cook for 6 minutes until al dente, stirring occasionally to prevent sticking.
Time: PT10M
Temperature: 212°F
Prepare Cheese Mixture
While the pasta cooks, combine the shredded Fiesta blend cheese, cubed Velveeta, and the full 24‑oz cottage cheese in a large mixing bowl.
Time: PT5M
Melt Butter and Warm Dairy
Melt the stick of butter in the microwave (about 30 seconds). In a separate microwave‑safe measuring cup, warm the milk and half‑and‑half together for 1–1.5 minutes until just warm, not boiling.
Time: PT3M
Drain Pasta
When the pasta reaches al dente, turn off the heat, carefully pour it into a colander, and shake to remove all excess water.
Time: PT2M
Combine Pasta and Cheese
Return the drained pasta to the pot or a large bowl. Add the cheese mixture, melted butter, 1/4 tsp white pepper, 1/4 tsp paprika, and the warmed milk‑half‑and‑half mixture. Stir until the cheese begins to melt and the sauce looks thick and creamy.
Time: PT5M
Transfer to Baking Dish
Spray a 9x13‑inch baking dish with non‑stick cooking spray. Spoon the mac and cheese mixture into the dish, smoothing the top with a spatula. Sprinkle an additional 1.5‑2 cups of shredded Fiesta blend cheese over the surface.
Time: PT3M
Bake
Preheat the oven to 375°F. Place the baking dish in the center rack and bake for 40 minutes, or until the top is golden‑brown and the sauce is bubbling. If needed, add an extra 5 minutes for deeper browning.
Time: PT40M
Temperature: 375°F
Rest and Serve
Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly and prevents excessive steam burns.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains dairy, Contains wheat
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Large Elbow Macaroni: Small elbow macaroni, Spiral pasta, Any short pasta
- Instead of Salt: Kosher salt, Sea salt
- Instead of Fiesta Blend Shredded Cheese: Sharp cheddar shredded, Monterey Jack blend
- Instead of Velveeta Cheese: American cheese, Processed cheese slices
- Instead of Cottage Cheese: Ricotta cheese, Greek yogurt (drained)
- Instead of Whole Milk: 2% milk, skim milk
- Instead of Half‑and‑Half: Heavy cream diluted 1:1 with milk
- Instead of Unsalted Butter: Margarine, Olive oil (1/4 cup)
- Instead of White Pepper: Black pepper
- Instead of Paprika: Smoked paprika, Cayenne pepper (pinch)
Equipment Needed
- Large Pot
- Colander
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Microwave (optional)
- Spatula
- Baking Dish
Critical Steps — Do Not Skip
- Cook the pasta only to al dente (6 minutes) so it doesn’t become mushy after baking.
- Drain the pasta thoroughly to avoid a watery sauce.
- Warm the milk mixture before adding it to prevent the cheese from seizing.
- Bake at 375°F for the full 40 minutes to achieve a golden crust and fully melted interior.
Chef Tips from the Video
- Use room‑temperature milk and half‑and‑half to keep the sauce smooth.
- A blend of shredded cheese plus Velveeta gives both flavor depth and meltability.
- For extra flavor, add a pinch of nutmeg or a dash of hot sauce to the cheese mixture.
Troubleshooting
Sauce is watery after baking.
Make sure the pasta is fully drained and the milk mixture is warm, not cold. Add a little extra cheese or let the dish rest uncovered for 5 minutes to thicken.
Top cheese does not brown.
Place the dish under the broiler for 1‑2 minutes after baking, watching closely to avoid burning.
Pasta is mushy.
Cook the pasta only to al dente (6 minutes) and drain immediately. Overcooking before baking leads to mushiness.
Storage
Refrigerator: Cool to room temperature, then cover and store for up to 4 days.
Freezer: Portion into freezer‑safe containers, label, and freeze for up to 2 months. Reheat in microwave or oven, adding a splash of milk.
Room temperature: Not recommended; the dish contains dairy and should be kept refrigerated.
Make-Ahead Tips
- Assemble the mac and cheese in the baking dish, cover tightly, and refrigerate up to 24 hours before baking.
- Freeze the unbaked dish for up to 2 months; bake from frozen adding 10 extra minutes.
Frequently Asked Questions
What is the cultural significance and history of macaroni and cheese in American Thanksgiving cuisine?
Macaroni and cheese became a staple of American holiday tables in the early 20th century, when processed cheeses and boxed pasta made it an affordable comfort food. It is now viewed as a nostalgic side that complements turkey and gravy, especially in Midwestern and Southern Thanksgiving traditions.
What are the traditional regional variations of macaroni and cheese in the United States?
In the South, mac and cheese often includes a creamy béchamel base and sharp cheddar, while the Northeast favors a breadcrumb‑topped crust. The Midwest popularized the use of processed cheeses like Velveeta for a ultra‑smooth texture, which is reflected in this recipe.
How is macaroni and cheese traditionally served during Thanksgiving in American households?
It is typically baked in a casserole dish and served hot from the oven alongside turkey, stuffing, and vegetables. Many families top it with a light layer of shredded cheese or breadcrumbs for a golden crust.
What occasions or celebrations is macaroni and cheese traditionally associated with in American culture?
Beyond Thanksgiving, mac and cheese is a go‑to comfort dish for Christmas, Easter brunches, family reunions, and casual gatherings like potlucks or game‑day parties.
How does macaroni and cheese fit into the broader American comfort‑food tradition?
It embodies the American love for rich, dairy‑forward dishes that are easy to scale for large groups. Its simplicity, indulgence, and adaptability make it a cornerstone of comfort‑food cuisine.
What are the authentic traditional ingredients for classic American macaroni and cheese versus acceptable substitutes?
Traditional recipes use elbow pasta, cheddar cheese, milk, butter, and a flour‑based roux. Acceptable substitutes include other short pastas, processed cheeses like Velveeta for extra melt, and cottage cheese for added creaminess, as used in this recipe.
What other American dishes pair well with this homemade macaroni and cheese from Come Sit At My Table?
It pairs beautifully with roasted turkey, honey‑glazed ham, green bean casserole, cranberry sauce, and a simple mixed green salad with vinaigrette.
What makes this homemade macaroni and cheese special or unique in American cuisine?
The addition of cottage cheese creates an unexpectedly silky texture while keeping the dish affordable. Combining shredded cheese, Velveeta, and cottage cheese gives layers of flavor and melt that set it apart from basic recipes.
How has macaroni and cheese evolved over time in American cooking?
Originally a simple boiled pasta with cheese, it evolved during the industrial era with the introduction of processed cheese and boxed mixes. Modern chefs now experiment with gourmet cheeses, spices, and surprise ingredients like cottage cheese to elevate the classic comfort dish.
What are the most common mistakes to avoid when making homemade macaroni and cheese from Come Sit At My Table?
Common errors include overcooking the pasta, not draining it completely, using cold milk which can cause the cheese to seize, and under‑seasoning the sauce. Following the al‑dente timing and warming the dairy prevent these issues.
Why does this macaroni and cheese recipe use Velveeta and cottage cheese instead of a traditional roux‑based sauce?
Velveeta provides a smooth melt without a separate roux, simplifying the process, while cottage cheese adds moisture and a creamy body. This combination reduces steps while still delivering a rich, velvety sauce.
Can I make this homemade macaroni and cheese ahead of time and how should I store it?
Yes. Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked casserole in airtight containers for up to 2 months; bake from frozen, adding extra baking time.
What does the YouTube channel Come Sit At My Table specialize in?
Come Sit At My Table focuses on approachable, family‑friendly home cooking videos that celebrate comfort foods, holiday meals, and everyday dishes with clear step‑by‑step guidance.
How does the YouTube channel Come Sit At My Table's approach to American comfort food differ from other cooking channels?
The channel emphasizes practical, no‑fuss techniques, often using pantry staples and a few surprise ingredients (like cottage cheese) to elevate classics, whereas many channels aim for gourmet or highly technical presentations.
Last updated: September 2, 2026
