- 1 package (16 ounces) ziti or small tube pasta
- 3 cups (24 ounces) 4% cottage cheese
- 1/2 cup plus 1 tablespoon butter, divided
- 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 milk
- 4 cups (16 ounces) shredded cheddar cheese
- 1 cup crumbled cooked Jones Dairy Farm Dry-Aged Bacon, divided
- 1/3 cup dry bread crumbs
- Preheat oven to 400°. Cook pasta according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside.
- In a large saucepan, melt 1/2 cup butter. Stir in flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir 2 minutes or until thickened.
- Drain macaroni; transfer to a large bowl. Add cheddar cheese, cottage cheese, white sauce and 3/4 cup bacon; toss to coat. Transfer to a greased 13x9-in. baking dish. (Dish will be full.) Melt remaining butter. Add bread crumbs; toss to coat. Sprinkle over casserole.
- Bake, uncovered, 20 minutes. Sprinkle with remaining bacon. Bake 5 minutes or until bubbly. Yield: 12 servings (1 cup each).
Reviews forDouble-Cheese Ziti with Bacon
"I cut this recipe into a 1/3rd so that it was enough for my husband and me for dinner. I used fat free cottage cheese and also didn't puree it. I still saw a bit in the finished product but I couldn't taste it. I didn't quite have enough half and half so I just supplemented with a bit more milk. Seemed to turn out fine! This dish was VERY cheesy. Much more than I expected! We loved the bacon. I think next time I'll add in some kind of vegetable to make it a more complete meal and add a bit more crunch (maybe some broccoli or bell peppers). I also doubled the amount of bread crumb mixture since it didn't seem like nearly enough. I used Italian bread crumbs. Overall a very good dish, but be warned that it was thick and rich. I'd definitely make this again with some added veggies."
"I have made this dish several times for company, and everyone loves it. My young boys eat it up! I've found using brick cheddar you grate at home yields better texture and flavor than preshredded. This dish is a staple around our house."
"Made as is - a big hit with the family!"
"Very good, easy to make and great flavor. My family loved this recipe!"
"I loved this dish! It was so creamy and delicious. I didn't process the cottage cheese and used turkey bacon, but otherwise followed the recipe."
"Although this dish looked lovely coming out of my oven, it was quite bland in flavor. As a family we don't salt our food, once brought to the table and therefore I was a bit surprised it was so bland for our taste-buds. I followed the recipe to a tee, but it didn't work for us."
"Family loved this, def. will make again!"
"I didn't think this was a lot of work.Very yummy!Also,I used ricotta instead of cottage cheese.Also,I was taught by my Italian Noni that when you make white sauce(Bechamel) put just a pinch of nutmeg.I mean just a little pinch.If you can taste the nutmeg then you put too much.That little pinch makes a big difference!Also make sure the bacon is crispy.It makes for a nice balance of texture.Very tasty dish!"