(Photo courtesy of Taste of Home Magazine)
Rating:
B+
Makes 12 1 Cup Servings
Recipe:
Ingredients-
1 pkg (16 oz) elbow macaroni
3 cups (24 ox) 4% cottage cheese
1/2 cup butter or margarine cubed
1/2 cup flour
1 tsp salt
1/2 tsp white pepper
1/4 tsp garlic salt
3 cups half-and-half cream
1 cup milk
4 cups (16 oz) shredded cheddar cheese
TOPPING:
1 cup dry bread crumbs
1/4 cup butter or margarine, melted
Directions-
Cook macaroni according to package directions.
Meanwhile, place cottage cheese in a food processor (or blender); cover and process until smooth. Set aside.
In a large saucepan, melt butter. Stir in the flour, salt, pepper, and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 3 minutes or until thickened.
Drain macaroni; transfer to a large bowl.
Add the cheddar cheese, cottage cheese, and white sauce; toss to coat.
Transfer to a greased 13x9" baking dish. (Dish should be full)
Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 400 degrees for 20-25 minutes or until bubbly.
Source: Taste of Home Magazine, December/January 2009
NOTES:
1. Funny me, I forgot to buy cheddar cheese, so I used mozzarella (not too bad since it's healthier).
2. I added Parmesan cheese to the step when you add all the cheeses to the noodles.
3. I ALWAYS use seasoned bread crumbs... They just add a great taste!