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for Dinner
4 servings
Time to prepare: 25 minutes
Difficulty: Average
Ingredients |
8 oz. elbow macaroni, uncooked
1 1/2 cups shredded sharp Cheddar cheese
1 pkg. (12 oz.) creamed cottage cheese
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/2 tsp. salt
1/8 tsp. white pepper
1/2 cup soft bread crumbs, optional
2 Tbsp. melted butter
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Directions |
Cook macaroni according to package directions; drain.
Alternate layers of macaroni and Cheddar and cottage cheese in greased 2-quart baking dish, beginning with macaroni and ending
with cheese.
Melt the 1/4 cup butter in saucepan; stir in flour to make a smooth
mixture. Blend in milk gradually. Heat to boiling, stirring constantly.
Cook until sauce has thickened, about 2 min. Add salt and pepper.
Pour sauce over macaroni and cheese.
Mix bread crumbs, if used, with melted butter. Sprinkle butter or mixture over macaroni and cheese.
Casserole may be covered and refrigerated at this point if desired.
Bake at 375°F for 30 to 35 min. If refrigerated, increase baking time by 10 min.
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Notes |
Tips: You may use any other favorite cheese in this recipe in place of
the Cheddar. Bits and ends of Jack cheese, Colby, Swiss go well.
Aromatic cheeses will be characteristically aromatic, however, they
taste good in this dish, too. |
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