Ingredients
1 package (16 ounces) elbow macaroni3 cups 4% cottage cheese1/2 cup butter, cubed1/2 cup all-purpose flour1 teaspoon salt1/2 teaspoon white pepper1/4 teaspoon garlic salt3 cups half-and-half cream1 cup 2% milk4 cups shredded cheddar cheeseTOPPING:1 cup dry bread crumbs1/4 cup butter, melted
Preparation
Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside.
In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13x9-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; sprinkle over the top.
Bake, uncovered, at 400° for 20-25 minutes or until bubbly.
