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Decadent Macaroni and Cheese
Author: Alexa Lemley – Chef
Serves: Makes 15 side dish servings/8 main dish servings
Ingredients
  • 8 ounces elbow macaroni
  • 2 cups whipping cream
  • ½ cup (1 stick) butter
  • 4 ounces cream cheese
  • 8 ounces sour cream
  • 8 ounces small-curd cottage cheese
  • 16 ounces sharp Cheddar cheese, shredded (4 cups), divided
  • 16 ounces queso Chihuahua, shredded (4 cups), divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 30 to 31 butter crackers
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stockpot, cook macaroni in 1 gallon boiling salted water 5 minutes; drain and rinse under cold water.
  3. In a medium saucepan, over medium heat, combine whipping cream, butter and cream cheese.
  4. Cook, stirring constantly, until smooth.
  5. Remove from heat. In a large bowl, stir together macaroni, cream mixture, sour cream, cottage cheese, 3 ¾ cups Cheddar cheese, 3 ¾ cups queso Chihuahua, salt and pepper.
  6. In a food processor, pulse crackers and remaining Cheddar and Chihuahua cheeses until crumbly. (Or, finely crush crackers and combine with cheeses.)
  7. Turn macaroni mixture into a greased 13×9-inch baking dish; top with crumb mixture.
  8. Bake 30 to 45 minutes or until bubbly. Serve hot.