The addition of cottage cheese makes this
baked macaroni and cheese casserole the creamiest ever!
Baked Macaroni and
Cheese
16 ounces uncooked large elbow macaroni
1/2 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
3 cups (12 ounces) shredded cheddar cheese - divided use
1 (12-ounce) container small-curd cottage cheese
2 large eggs, lightly beaten
1 teaspoon salt
1/2 cup dry bread crumbs
1 teaspoon Greek seasoning
- Cook pasta according to package directions;
drain.
- Melt butter in a Dutch oven over low heat;
whisk in flour until smooth. Cook 1 minute, whisking constantly.
Gradually whisk in milk; cook over medium heat, whisking constantly,
until mixture is thickened and bubbly. Stir in 2 cups cheddar
cheese and next 3 ingredients. Stir in pasta.
- Spoon mixture into a lightly greased 13-
x 9-inch baking dish. Top with remaining 1 cup cheddar cheese.
- Combine bread crumbs and Greek seasoning;
sprinkle over cheese.
- Bake at 350°F (175°C) for
25 minutes.
Makes 8 to 10 servings.
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