Description:

With 3 cheeses and 2 different types of noodles

Source:

Michelle

Serves/Makes:6 or more

Ingredients

• 4 oz (112 grm). orrechia noodles (ear shaped)
• 4 oz (112 grm). elbow noodles
• 2 cups (475 ml) shredded mild cheddar cheese
• 2 cups (475 ml) shredded sharp cheddar cheese
• 1 4 oz (112 grm). container regular cottage cheese
• 4 tbsp (60 ml). butter
• 1 cup (225 ml) milk (skim or regular)
• 2 tbsp (30 ml). bread crumbs
• 2 tbsp (30 ml). all purpose flour
• dash of salt
• dash of pepper
• cooking spray

Preparation

• Cook noodles according to package directions.
• While noodles are cooking:
• Spray a baking dish with cooking spray; set aside.
• Melt butter in skillet pan.
• Add flour and milk to butter, and stir to a boil; reduce heat.
• When milk and flour thicken, set aside.
• Drain noodles.
• Place noodles back into pan and stir in cottage cheese.
• When well mixed and somewhat melted, set aside.
• Place one third of the noodles into the bottom of the baking dish.
• Use one third of the shredded cheese to cover the noodles.
• Add more noodles to the pan, layering with remainding cheese.
• Sprinkle with bread crumbs.
• Top with salt and pepper.
• Bake at 350 degrees (175 C.) for 20 to 30 minutes, or until browned on top.

Comments

The secret is the cottage cheese, which keeps the casserole very moist and gives a great added flavor. The 2 different types of noodles give a great texture. Everyone calls my mac and cheese the best around! You can substitute whole wheat pasta, or use spiral noodles in addition to the elbows.