Macaroni and Cheese - extra cheesy with a surprise ingredient- a favorite with everyone

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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