- 1 package (16 ounces) elbow macaroni
- 3 cups (24 ounces) 4% cottage cheese
- 1/2 cup butter, cubed
- 1/2 cup 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
- 1 cup dry bread crumbs
- 1/4 cup butter, melted
- Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; 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 2 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-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; sprinkle over the top.
- Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Yield: 12 servings (1 cup each).
Reviews for Double-Cheese Macaroni
"Perfect. I make it exactly according to recipe, w/o garlic for my daughter, w/fresh garlic and shaved truffles for adults. All delicious. I use small curd cottage cheese and do not use food processor. I make this every week with ham or BBQ Chicken. Kids love it. Recipe easily doubles. Reheats beautifully. I find that using one quart carton of half and half and omitting the milk works very well."
"I made this when it was first published a few years ago and keep coming back to it. It is creamy and delicious. If you like greasy rubbery mac n' cheese, this isn't for you! It's texture and taste are similar to Stouffers macaroni and cheese. I have played around with the recipe a lot, and it always turns out great. Such as I buy half & half in the 2 cup container, so then I'll do 2 cups milk. It is easy to cut in the recipe in half, and it still makes a ton! I never do the topping, as others have stated the crunchy/creamy doesn't work well here. This is a great make ahead dish. I put the cottage cheese in my blender, works like a charm."
"This was OK....not like the macaroni and cheese I'm more familiar with that has melted cheese all the way through. I'm not wild about the white sauce used here....too tangy for my taste, with the added cottage cheese, and the flavor of the sharp cheddar cheese is lost. We'll eat it because we don't waste food, but I'll stick with the more traditional....what I consider southern style .......mac and cheese from now on. (The "Triple Cheese Macaroni" recipe here at TOH is terrific!!) I just wanted to find some more recipes for one of my favorite comfort foods that were also wonderful. Disappointing, because I ear-marked several to try, and this was the first one."
"We are a family of 6 and this recipe was more than enough. If I make this again, I'm going to cut the ingredients in half. My husband loved it, I liked it, but the kids still like the mac and cheese from the box. Instead of bread crumbs on top of the whole dish, I wanted to try different toppings. So I did 1/3 Ritz crackers and butter, 1/3 bacon bits and the other 1/3 plain. Plain was boring, but the other two were pretty good."
"I made this yesterday. It was super easy and absolutely the most delicious mac and cheese that I have ever tasted. The kids had 3 servings each! I didn't use the topping, it's perfect without it. I also substituted ground black pepper instead of white pepper. I'm going to try adding green chiles to it to give it a little kick. Love, love this recipe!"