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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.
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2
Preheat oven to 400u00b0F.
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3
Cook and drain macaroni according to package directions; set aside.
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4
In a large saucepan melt butter.
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5
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
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6
Pour milk and cream sub. in gradually; stirring constantly.
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7
Bring to boiling point and boil 2 minutes (stirring constantly).
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8
Reduce heat and cook (stirring constantly) 10 minutes.
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9
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
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10
Turn off flame.
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11
Add macaroni to the saucepan and toss to coat with the cheese sauce.
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12
Transfer macaroni to a greased baking dish.
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13
Sprinkle with breadcrumbs.
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14
Bake 20 minutes until the top is golden brown.
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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.
