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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A friend passed this recipe on to me and I made some changes that created this definite crowd pleaser. I make it for every family get-together and I haven't found anyone, child or adult, who doesn't love this ooey, gooey macaroni and cheese. Ingredients:
1 package (16 ounces) elbow macaroni |
3 cups (24 ounces) 4% cottage cheese |
1/2 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon white pepper |
1/4 teaspoon garlic salt |
3 cups half-and-half cream |
1 cup 2% milk |
4 cups (16 ounces) shredded cheddar cheese |
topping: |
1 cup dry bread crumbs |
1/4 cup butter, melted |
Directions:
1. Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside.
2. 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 2 minutes or until thickened.
3. Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; sprinkle over the top.
4. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Yield: 12 servings (1 cup each).
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