Cultus Lake Mac & Cheese

Cultus Lake Mac & Cheese traces its roots back to an annual family vacation just outside of Bend, Oregon, which become a tradition with our kids that “no parents were allowed” in favor of time with their cousin, aunt, and grand parents. While that summer vacation ended during COVID, this mac and cheese recipe lives on.

Ingredients:

  • 1 lb package of elbow macaroni

  • 2 C cottage cheese (large curd)

  • ½ C flour

  • ½ Tsp salt

  • ¼ Tsp garlic salt

  • ½ Tsp white pepper

  • ½ C butter

  • 3 C half & half

  • 1 C milk

  • 4 C freshly shredded Colby cheese

Directions:

  1. Preheat the oven to 375 degrees.

  2. Cook the elbow macaroni and drain. Set aside.

  3. In a large saucepan, melt the butter over medium heat. Stir in the flour, salt, garlic salt, and white pepper and cook 1-2 minutes.

  4. Pour in the half & half and milk and whisk until smooth. Stir constantly for 5 minutes, until the sauce starts to thicken. Turn off the heat, add shredded cheese and cottage cheese, and stir until melted. When the sauce has cooled a bit, add the macaroni and stir to combine.

  5. Place in a greased 9 x 12 pan and cook in the oven (uncovered) for 30 minutes or until the sauce bubbles and the macaroni is browned on the top.

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