• 8 oz. elbow macaroni, uncooked (or mini shells)
• 1 1/2 c. shredded sharp Cheddar cheese
• 1 pkg. (12 oz) creamed cottage cheese (or small curd)
• 1/4 c. butter or margarine
• 1/4 c. flour
• 2 cups milk
• 1/2 tsp salt
• 1/8 tsp white pepper
• 1/2 cup soft bread crumbs, optional
• 2 T. melted butter

1. One of my favorite recipes! It’s easy and creamy.
2. I use small curd cottage cheese.
3. Source: My Great Recipes
4. Double Cheese Macaroni and Cheese
5. 8 oz. elbow macaroni, uncooked (or mini shells)
6. 1 1/2 c. shredded sharp Cheddar cheese
7. 1 pkg. (12 oz) creamed cottage cheese (or small curd)
8. 1/4 c. butter or margarine
9. 1/4 c. flour
10. 2 cups milk
11. 1/2 tsp salt
12. 1/8 tsp white pepper
13. 1/2 cup soft bread crumbs, optional
14. 2 T. melted butter
15. 1. Cook macaroni according to package directions; drain.
16. 2. Alternate layers of macaroni and Cheddar and cottage cheese in a greased 2-quart baking dish, beginning with macaroni and ending with cheese.
17. 3. 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.
18. 4. Cook until sauce has thickened, about 2 minutes. Add salt and pepper.
19. 5. Pour sauce over macaroni and cheese.
20. 6. Mix bread crumbs, if used, with melted butter. Sprinkle butter or mixture over macaroni and cheese.
21. 7. Casserole may be covered and refrigerated at this point, if desired.
22. 8. Bake at 375 degrees F for 30 - 35 min. If refrigerated, increase baking time by 10 minutes.

One of my favorite recipes! It’s easy and creamy. I use small curd cottage cheese.