Double Cheese Macaroni
1 pkg (16 oz) elbow macaroni (I was out of macaroni so I used bowtie this time:)
3 c. (24 oz.) cottage cheese
1/2 c. butter, cubed
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1/4 tsp garlic salt
3 c. half n half
1 c. milk
4 c. (16 oz.) shredded cheddar cheese
1 c. dry bread crumbs
1/4 c. butter, melted
Preheat oven to 400 degrees.
Cook the macaroni according to pkg. directions.
In a large saucepan, melt butter, Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add the cream and milk while whisking. Bring to a boil; cook and stir until thickened.
Drain macaroni; transfer to a large bowl. Add cheddar cheese, cottage cheese & sauce; toss to coat. Transfer to a greased 13x9 baking dish. (Dish will be very full) Combine breadcrumbs and butter, sprinkle over top. Bake uncovered for 20-25 minutes or until bubbly.
Notes: When using shredded cheese in any recipe it is better to buy a block of cheese and shred it yourself . The pre-shredded cheese from stores does not melt as nicely as the block cheese.
Recipe slightly adapted from Taste of Home