Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed. Step 5 Pour the egg mixture into the sauce, whisking constantly.Unlike baked versions, reheating it on the stove allows you to gently. Step 4 Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. You will also love that this Stovetop Mac and Cheese reheats like a champ.If your food processor or blender are small, process the cottage cheese, sour cream, and egg first, then whisk in the other ingredients in a large bowl. Pour in the milk, add the mustard, and whisk until smooth. In the bowl of a blender or food processor, combine the cottage cheese, sour cream, egg, milk, and seasonings and process until well-combined. Cook the mixture for 5 minutes, whisking constantly.
Step 3 Melt the butter in a large pot and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot. Step 1 Cook the macaroni until very firm.
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