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Macaroni and Cheese with Cottage Cheese

Source of Recipe

Unknown


List of Ingredients

8 oz. elbow macaroni
3 Tbsp. white all-purpose flour
1 tsp. dry mustard
1 tsp. salt
1/8 tsp. cayenne
2 cups nonfat milk
4 oz. extra sharp cheddar cheese, grated
8 oz. nonfat cottage cheese
3 Tbsp. fresh bread crumbs
1 Tbsp. grated Parmesan cheese



Recipe

Preheat oven to 350 degrees F. Lightly spray-grease a 1 1/2-quart casserole dish. Cook macaroni in boiling, salted water, about 8 to 10 minutes, until tender. Drain well. In medium saucepan, stir together flour, mustard, salt and cayenne. Add a little milk and whisk smooth. Add remaining milk and whisk smooth. Cook over medium heat, stirring continually with flat edged wooden spoon, until mixture thickens and starts to bubble. Remove from heat. Add cheese, stirring to mix well and melt. Add cottage cheese to sauce mixture. Mix well. Add macaroni to sauce; mix well. Turn into prepared baking dish. In a small bowl, stir together crumbs and Parmesan cheese. Spread evenly on the top of the macaroni. Bake, uncovered, in preheated oven for 35 to 40 minutes or until bubbly throughout and browned on top.

Serves 4