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Baked Macaroni and cheese
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With 3 cheeses and 2 different types of noodles


Serves/Makes:6 or more

  • 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
  • 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.
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.

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