This is a family favorite main dish augmented by extra cheese for flavor and moistness.
Reader Kimberly lamented the loss of a favorite baked mac and cheese. She said it “used cottage cheese, shredded cheddar, a sauce made to pour on top,” and that it was a layered dish. None of the other mac and cheeses quite right, so I’m hoping this is the one.
You may use another favorite cheese in this recipe in place of the cheddar. Bits and ends of Jack, colby, Swiss, go well. Aromatic cheeses will be characteristically aromatic, however, they taste good in this dish, too.
Makes 1 2-quart baking dish worth of mac and cheese.
Pasta, Rice, and Potatoes Section 18, Card 6
Double Cheese Macaroni and Cheese
- 8 ounces elbow macaroni
- 1 1/2 cups sharp Cheddar cheese shredded
- 1 12-ounce package creamed cottage cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 cup soft bread crumbs optional
- 2 tablespoons butter melted
Preheat oven to 375. Grease a 2-quart baking dish and set aside.
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 minutes. Add salt and pepper. Pour 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 for 30 to 35 minutes. If refrigerated, increase baking time by 10 minutes.