Double-Cheese Macaroni

DOUBLE-CHEESE MACARONI

1 pkg. (16 oz.) elbow macaroni
3 cups (24 oz,) 4% cottage cheese
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. garlic salt
3 cups half-and-half cream
1 cup milk
4 cups (16 oz.) shredded cheddar cheese

Topping:
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 13-in. x 9-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. Makes 12 servings (1 cup each).

*Recipe from Taste of Home.