Wednesday, July 11, 2012

Double Cheese Baked Macaroni

1 lb elbow macaroni
24 oz cottage cheese
½ C real butter
½ C flour
Salt, pepper, garlic powder to taste
3 C half-and-half cream
1 C whole milk
4 C shredded cheddar cheese

Prepare the macaroni according to the package. Blend the cottage cheese in your mixer to make to totally creamy and smooth. Create a white sauce: melt the butter, add the flour stirring continually, add the half-and-half and milk and continue to stir until thickened. In a big bowl, combine the pasta, the white sauce, the cottage cheese and the shredded cheddar. Pour into a greased casserole and bake until brown and bubbly.

Tracy's Living Cookbook