Double Cheese Macaroni
1 package. (16 ounce) elbow macaroni
3 cups (24 ounce.) cottage cheese
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
3 cups half-and-half
1 cup milk (additional)
4 cups shredded cheddar cheese
8 ounces of cubed Velveeta)
Topping:
1 cup dry breadcrumbs
1/4 cup butter, melted
Cook macaroni according to package. directions. Meanwhile, place cottage
cheese in a food processor or blender and blend 'till smooth. Set aside.
In large saucepan, melt butter. Stir in salt, pepper, and garlic salt until
smooth. Gradually add cream and milk. Bring to a boil, cook and stir until
thickened.
Drain macaroni, transfer to a large bowl. Add cheddar cheese, cottage
cheese, and white sauce; toss to coat. Transfer to a 13 x 9 baking dish.
(dish will be full) Combine breadcrumbs and butter and sprinkle over the
top.
Bake, uncovered at 400° for 20-25 minutes 'till bubbly.