Creamy and cheesy five-cheese mac and cheese, this is comfort food at its best!

Five-Cheese Macaroni

1 1/2 cups (12 ounces) small-curd cottage cheese
1 cup (8 ounces) sour cream
1 large egg
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
2 cups (8 ounces) shredded sharp cheddar cheese
2 cups (8 ounces) shredded colby cheese
8 ounces elbow macaroni, cooked, drained
1/3 cup (1 ounce) grated Parmesan cheese
1/3 cup (1 ounce) grated Romano cheese
1/2 teaspoon paprika
2 tablespoons chopped parsley

1. Preheat the oven to 325°F (160°C).
2. Blend the cottage cheese in a food processor or blender until smooth.
3. In a large mixing bowl, combine the cottage cheese, sour cream, egg, flour, salt, white pepper, and dry mustard.
4. Stir in the cheddar and colby cheeses.
5. Add the cooked macaroni and stir gently until well-combined.
6. Spoon into a greased 3-quart glass baking dish.
7. Top with grated Parmesan and Romano cheese and sprinkle with paprika.
8. Bake for 40 to 45 minutes until browned and bubbly.
9. Sprinkle with parsley and serve.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.