This has just the right amount and variety of ingredients to make this fabulous!
Ingredients:
2 T cornstarch
1 tsalt
½ t dry mustard (optional)
¼ t pepper
2 ½ C milk
2 beaten eggs
2 T margarine or butter
2- 2 ½ C shredded extra sharp cheddar cheese (or combine different cheeses)
1 C cottage cheese
8 oz Mueller’s Elbow macaroni (about 2 C dry), cooked 5 minutes and drained
Directions:
Preheat oven to 375◦. Cook and drain macaroni. In medium saucepan (double boiler) combine cornstarch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in eggs and 1 ¾-2 cups cheese and cottage cheese until melted. Some curds of cottage cheese may still be visible. Add cooked elbow macaroni. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered 25 minutes or until lightly browned. Makes 4-6 servings.
Ingredients:
2 T cornstarch
1 tsalt
½ t dry mustard (optional)
¼ t pepper
2 ½ C milk
2 beaten eggs
2 T margarine or butter
2- 2 ½ C shredded extra sharp cheddar cheese (or combine different cheeses)
1 C cottage cheese
8 oz Mueller’s Elbow macaroni (about 2 C dry), cooked 5 minutes and drained
Directions:
Preheat oven to 375◦. Cook and drain macaroni. In medium saucepan (double boiler) combine cornstarch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in eggs and 1 ¾-2 cups cheese and cottage cheese until melted. Some curds of cottage cheese may still be visible. Add cooked elbow macaroni. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered 25 minutes or until lightly browned. Makes 4-6 servings.
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