Dillon'S Mac-N-Cheese

• 1 lb cooked jumbo elbow macaroni
• 3 tablespoons flour
• 3 tablespoons butter
• 3 cups buttermilk (or replace 3T regular milk from 3 cups with 3T vinegar and let it sit for a few minutes to make butt)
• 1 tablespoon Dijon mustard
• 1 tablespoon barbecue sauce
• 1/4 teaspoon sea salt
• 1/2 teaspoon black pepper (or a bit of cayene if you're like me)
• 2 lbs cheddar cheese, shredded
• 1/2 cup parmesan cheese
• 1/2 cup corn niblets
• 1/2 cup cottage cheese
• Topping
• 1 cup seasoned croutons, crushed
• 2 tablespoons melted butter

1. Preheat oven to 350u0b0F.
2. Cook macaroni according to package instructions and drain well.
3. Grease a large baking dish (~9x13").
4. In large sauce pan, stir flour into melted butter until blended.
5. Add buttermilk, stirring constantly.
6. Stir in Dijon mustard, BBQ sauce, salt, pepper, cheddar cheese, Parmesan cheese, corn, and cottage cheese.
7. Cook until well blended.
8. Stir macaroni into cheese mixture and pour into prepared baking dish.
9. Sprinkle the topping mixture over the top of MAC-N-CHEESE.
10. Bake uncovered for 40 minutes or until brown and bubbly.
11. Best served warm.
12. This recipe can easily be halved and baked in an 8x8" casserole.
13. Enjoy!

macaroni, flour, butter, buttermilk, mustard, barbecue sauce, salt, black pepper, cheddar cheese, parmesan cheese, corn niblets, cottage cheese, topping, croutons, butter

Taken from www.food.com/recipe/dillons-mac-n-cheese-355611 (may not work)