Everyone. I mean absolutely everyone loves a good mac and cheese. And now that so many pastas can be made gluten free - everyone can enjoy it!
We have searched far and wide for great mac and cheese recipes, but at the end of the day the simplest recipes tend to be the truest and best in our minds. If you don't have time for mac and cheese we highly suggest the Trader Joe's frozen variety for getting close to that home made type of taste or even try their Guilt-free version if you are trying to save a few calories.
But if you have the time give this one a whirl courtesy of Taste of Home!
1 package (16 ounces) elbow macaroni
3 cups (24 ounces) 4% cottage cheese
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon garlic salt
3 cups half-and-half cream
1 cup 2% milk
4 cups (16 ounces) shredded cheddar cheese
1 cup dry bread crumbs
1/4 cup butter, melted
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. Yield: 12 servings (1 cup each).
Originally published as Double-Cheese Macaroni in Taste of Home December/January 2009, p18