Creamy Stovetop Mac and Cheese
This is an extra-creamy stovetop version of macaroni and cheese made with sour cream, cottage cheese and easy-melting fontina. We used conchigliette (mini shells) because they hold the cheese so well and a handful of fresh chives for added flavor. Serve with roast chicken, broiled fish or grilled steak or pork.
- 10 ounces conchigliette (mini shell pasta)
- 4 tablespoons butter, divided
- 2 tablespoons flour
- 1 cup milk
- 3 ounces grated fontina cheese (about 2/3 cup)
- 1/2 cup sour cream
- 3/4 cup cottage cheese
- 1/2 teaspoon salt
- Freshly ground black pepper
- 3 tablespoon fresh chives, chopped
Cook the pasta according to package directions, drain and toss with 1 tablespoon of butter and set aside.
Heat the remaining butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, until the paste is smooth, well blended and light golden in color. Add the milk to the mixture slowly, whisking constantly to form a smooth, thick sauce.
Add the grated fontina cheese and stir until melted. Add the sour cream, cottage cheese, salt and a few grinds black pepper. Continue to stir on medium-low heat until all the cheese has melted and the mixture is smooth and creamy.
Add the pasta and chives to the cheese mixture and combine well. Transfer to a serving dish.
Makes 4 to 6 servings