Ingredients

Instructions

  1. First you will need to made a cream sub. out of the 8 teaspoons of milk and the cottage cheese. Place both ingredients into the blender and blend until smooth. Set in fridge until it is needed.
  2. Preheat oven to 400°F.
  3. Cook and drain macaroni according to package directions; set aside.
  4. In a large saucepan melt butter.
  5. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
  6. Pour milk and cream sub. in gradually; stirring constantly.
  7. Bring to boiling point and boil 2 minutes (stirring constantly).
  8. Reduce heat and cook (stirring constantly) 10 minutes.
  9. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
  10. Turn off flame.
  11. Add macaroni to the saucepan and toss to coat with the cheese sauce.
  12. Transfer macaroni to a greased baking dish.
  13. Sprinkle with breadcrumbs.
  14. Bake 20 minutes until the top is golden brown.
  15. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.