Dillon's Mac-N-Cheese

Good and different.  I like to use half buttermilk and half regular milk as it's a little too tangy for me with all buttermilk.  Makes a lot so make it for a crowd or half the recipe.

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

Directions:

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