Print Options

Back to Double-Cheese Macaroni >

Include these items:

Select reviews >

Taste of Home Logo

Double-Cheese Macaroni

 Double-Cheese Macaroni
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
12 ServingsPrep: 25 min. Bake: 20 min.

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

  • 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

2 of 2

Double-Cheese Macaroni (continued)

Directions (continued)

  • 13-in. x 9-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).
Nutritional Facts: 1 cup equals 681 calories, 37 g fat (24 g saturated fat), 136 mg cholesterol, 1,251 mg sodium, 51 g carbohydrate, 2 g fiber, 34 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.