Double-Cheese Macaroni
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 12 servings (1 cup each).
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. —Sabrina DeWitt, Cumberland, Maryland
Ingredients
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1 package (16 ounces) elbow macaroni
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3 cups 4% cottage cheese
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1/2 cup butter, cubed
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1/2 cup all-purpose flour
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1 teaspoon salt
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1/2 teaspoon white pepper
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1/4 teaspoon garlic salt
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3 cups half-and-half cream
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1 cup 2% milk
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4 cups shredded cheddar cheese
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TOPPING:
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1 cup dry bread crumbs
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1/4 cup butter, melted
Directions
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1.
Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside.
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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.
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3.
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.
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4.
Bake, uncovered, at 400° for 20-25 minutes or until bubbly.
Nutrition Facts
1 cup: 681 calories, 37g fat (24g saturated fat), 136mg cholesterol, 1251mg sodium, 51g carbohydrate (12g sugars, 2g fiber), 34g protein.
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