1 1/2 c. (12-oz.) small-curd cottage cheese
1 c. (8-oz.) sour cream
1/4 c. flour
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. dry mustard
2 c. (8-oz.) shredded sharp Cheddar cheese
2 c. (8-oz.) shredded Colby cheese
8-oz. elbow macaroni, cooked, drained
1/3 c. (1-oz.) grated Parmesan cheese
1/3 c. (1-oz.) grated Romano cheese
1/2 tsp. paprika
2 Tbsp. chopped parsley
Preheat the oven to 325° F. Blend the cottage cheese in a food processor or blender until smooth. In a large mixing bowl, combine the cottage cheese, sour cream, egg, flour, salt, white pepper, and dry mustard. Stir in the Cheddar and Colby cheeses. Add the cooked macaroni and stir gently until well-combined. Spoon into a greased 3-quart glass baking dish. Top with grated Parmesan and Romano cheese and sprinkle with paprika. Bake for 40 to 45 minutes until browned and bubbly. Sprinkle with parsley to serve.
Makes 6-8 servings.
Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.
© 2017 The Wisconsin Cheeseman