Featured in “BoxMac 151: Utz Cheese Ball Mac”
https://www.youtube.com/watch?v=fDEVuX00l_8

Ingredients:

10 oz UTZ Brand Balls
1 pound pasta (We used Cara Mamma Lumaconi)
1/2 stick of butter (We used Kate’s)
2 tbsp of Flour
4 oz Heavy Cream
4 oz Whole Milk
4 oz Sour Cream (We used light sour cream)
8 oz Cabbot Seriously Sharp Cheddar Shredded Cheese
4 oz Cabbot Extra Sharp Cheddar Shredded Cheese
4 oz Cottage Cheese
Salt for seasoning and pasta water

RECIPE:

• Strip cheese balls of cheese using a cheese grater. The idea is to remove the cheese from the balls while leaving most, but not all, of the corn center behind.
• Salt and bring pasta water in a large pan to a boil and add pasta.
• In a sauce pan, melt butter, then add flour and mix.
• Let flour\butter mix cook over med heat for 3 mins until just barely turning brown.
• Add heavy cream and whole milk. Reduce heat to medium-low. Stir and heat until just steaming.
• Add sour cream. Stir until the lump of cream fully disappears. Stir and heat until just steaming.
• Add both Cabbot cheeses, stir continuously after adding cheese, until the cheese is fully melted.
• Add most of the UTZ cheese dust. Keep about 1/8th in reserve to sprinkle on the top of the finished mac.
• Stir until the UTZ dust is dissolved. Season to taste with salt.
• Add cottage cheese and stir until fully intergrated.
• Wait for pasta to finish, drain (do not rise) and return to pot.
• Add cheese sauce stirring gently to not break the noodles.
• Serve with remaining cheese dust on top of each portion.