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Gourmet Macaroni & Cheese

Gourmet Macaroni & Cheese is comfort food all dressed up. 

  1. 2 1/2 cups macaroni (625 ml)
  2. 1/4 cup butter (60 ml)
  3. 1/4 cup flour (60 ml)
  4. 2 cups milk (500 ml)
  5. 1 tsp. salt (5 ml)
  6. 1 tsp. sugar (5 ml)
  7. 1/2 lb. processed cheese, cubed (Velveeta) (250 g)
  8. 2/3 cup sour cream (150 ml) (fat free is fine)
  9. 1 1/3 cups cottage cheese (325 ml)
  10. 2 cups grated old cheddar cheese (500 ml)
  11. 1 1/2 cups soft breadcrumbs (375 ml)
  12. 2 Tbsp. butter (30 ml)
  13. paprika
  1. Cook and drain macaroni and place in a 2 1/2 quart (2.5 L) greased casserole.
  2. Melt butter over medium heat; stir in flour; mix well. Add milk and cook over medium heat, stirring constantly until sauce thickens. Add salt, sugar and cheese. Mix well. Mix sour cream and cottage cheese into sauce. Pour over macaroni. Mix well.
  3. Sprinkle cheddar cheese and crumbs over top. Dot with butter and sprinkle with paprika. May be frozen at this point.
  4. Bake at 350F (180C) for 45-50 minutes.
  5. Serves 6.
The Best of Bridge
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This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.

This recipe is available in the book The Best of the Best and More.

Join the discussion 14 Comments

  • Nichola says:

    This is my favourite recipe! I thought it was gone because the link no longer worked. Then when searching I found this in vegetarian. Luckily I am not vegetarian so this is not an issue but I wouldn’t want someone to make this for their vegetarian friends not realizing it was listed incorrectly.

    NOTE: this is not a vegetarian dish as it has butter and cheese in it!

    • Best of Bridge Editors says:

      Hi Nichola, thank you for your message. The recipe is indeed vegetarian, but not vegan (no animal products or dairy).

  • Rose Fraser says:

    Regarding The “Gourmet Macaroni and Cheese” recipe Is the entire 2 cups cheddar cheese sprinkled on top of macaroni or is some added with the velveeta cheese.


    • Best of Bridge Editors says:

      Hi Rose, thanks for your question. Yes, the 2 cups of grated old Cheddar cheese is added to the top of the casserole. Enjoy!

      • kathy says:

        2 cups of cheddar on the TOP?
        I have been making this for decades. leave some cheddar 1/2 cup to the top along with bread crumbs.

        • Best of Bridge Editors says:

          Hi Kathy, we’re happy that you’re making your own version of this 1988 recipe! Happy cooking.

  • Bonnie says:

    This is a family favourite for over 20 years. My mother -in-law gave me the recipe book. Velveeta sure has gone up in price, hence the gourmet. But otherwise simple home cooking!

  • David Rose says:

    I’ve used this recipe many times but if you bake it that long it will dry out and lose it’s exquisite creaminess. 25-30 minutes max! Broil the top if you need to.

  • Tracy says:

    I got married in 1987, and one of my shower gifts was the original Best of Bridge cookbook. I have them all now, and have never been disappointed in any recipe. This particular recipe my daughters covet, and we have made some edits including the occasional addition of jalapeño pepper.
    Thank you for sharing ❤️

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