Ingredients
Scale
- 1 cup small-curd cottage cheese
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup seasoned breadcrumbs
Instructions
- Cook elbow macaroni in salted boiling water until al dente (about 7-8 minutes). Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth to create a roux.
- Gradually pour in milk while continuously whisking until the mixture thickens (about 5-7 minutes).
- Remove from heat and stir in cheddar and cottage cheese until fully combined.
- Fold drained macaroni into the cheese sauce until well coated.
- Transfer to a greased baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 20-25 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg