Justin Sutherland's Mac n' Cheese with Hot Cheese Puffs

10 minsPrep Time
25 minsCook Time

35 minsTotal Time


  • 4 cup whole milk
  • ⅓ cup all purpose flour
  • 8 T Unsalted butter
  • 2 1/4 Cups Sour Cream
  • 2 1/3 Cup Cottage Cheese
  • 1 2/3 lb Shredded Velveeta (or other American-style cheese)
  • 1 1/2 t Cayenne Pepper
  • 3/4 t Garlic Powder
  • 3/4 T Onion Powder
  • 1 t Freshly ground black pepper


  1. Slowly melt ½ lb of butter in a large, heavy-bottomed pot over medium heat. Whisk flour in, stirring frequently to make a blond roux.

  2. Slowly incorporate milk, stirring constantly until a bechamel has been achieved. Add black pepper, onion, and garlic powder.

  3. When sauce comes to a simmer add the shredded cheese one handful at a time, allowing it to melt into the sauce before adding more.

  4. Reduce heat to low then incorporate cottage cheese and sour cream in a similar fashion. When the sauce is smooth remove from heat and mount in remaining butter and cayenne pepper.

  5. Use elbow macaroni pasta, cook pasta to package instructions.

  6. Combine cooked pasta with sauce and top with a handful of Hot Cheese Puffs.