Ingredients:
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
Method:
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
