Preheat oven to 350 degrees.
In a stockpot, cook macaroni in 1 gallon boiling salted water 5 minutes; drain and rinse under cold water.
In a medium saucepan, over medium heat, combine whipping cream, butter and cream cheese.
Cook, stirring constantly, until smooth.
Remove from heat.
In a large bowl, stir together macaroni, cream mixture, sour cream, cottage cheese, 3 3/4 cups Cheddar cheese, 3 3/4 cups queso Chihuahua, salt and pepper.
In a food processor, pulse crackers and remaining Cheddar and Chihuahua cheeses until crumbly. (Or, finely crush crackers and combine with cheeses.)
Turn macaroni mixture into a greased 13×9-inch baking dish; top with crumb mixture.
Bake 30 to 45 minutes or until bubbly. Serve hot.
Ingredients
Directions
Preheat oven to 350 degrees.
In a stockpot, cook macaroni in 1 gallon boiling salted water 5 minutes; drain and rinse under cold water.
In a medium saucepan, over medium heat, combine whipping cream, butter and cream cheese.
Cook, stirring constantly, until smooth.
Remove from heat.
In a large bowl, stir together macaroni, cream mixture, sour cream, cottage cheese, 3 3/4 cups Cheddar cheese, 3 3/4 cups queso Chihuahua, salt and pepper.
In a food processor, pulse crackers and remaining Cheddar and Chihuahua cheeses until crumbly. (Or, finely crush crackers and combine with cheeses.)
Turn macaroni mixture into a greased 13×9-inch baking dish; top with crumb mixture.
Bake 30 to 45 minutes or until bubbly. Serve hot.
