Mac and Cheese with Cottage Cheese

If you need a recipe that will feed 20 or more, try making this big batch of macaroni and cheese, made with 3 cheeses plus cottage cheese.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 620 Calories

Ingredients

• 2 tablespoons butter
• 4 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 1 cup whole milk
• 1 (16 ounce) package cottage cheese
• 2 tablespoons Italian seasoning
• 3 tablespoons onion powder
• 1 tablespoon dry mustard
• 1 (16 ounce) package shredded sharp Cheddar cheese
• 1 (16 ounce) package shredded mozzarella cheese
• 4 cups light cream
• 2 tablespoons granulated garlic
• 2 (16 ounce) packages elbow macaroni
• 3 (6 ounce) packages grated Parmesan cheese

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bring a very large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring often, until tender yet firm to the bite, about 8 minutes.

Step 3

Meanwhile, melt butter in another very large pot over low heat. Stir in flour, onion powder, garlic, Italian seasoning, mustard, salt, and pepper until a smooth paste forms. Pour in cream and milk. Add Parmesan, cottage, Cheddar, and mozzarella cheeses. Stir often, making sure to scrape the bottom of the pot, until cheeses start to melt. Increase heat to medium and cook, stirring constantly, until sauce is thick and runny.

Step 4

Drain macaroni and divide between two 9x13-inch pans. Pour cheese sauce evenly over the top. Mix until sauce is spread out evenly.

Step 5

Bake in the preheated oven until cheese sauce starts to brown, about 45 minutes.