Week 60, Recipe 4: Baked Mac & Cheese

NOTES

• This was really good. I should've had made two and froze one for later.
• From Mennonite Girls Can Cook blog

INGREDIENTS

• 16 oz dried pasta - rotini or fusilli  
• 2 c. freshly grated (it works better than the pre-grated stuff) sharp cheddar cheese
• 1 c. cottage cheese
• 1/4 c. grated Parmesan cheese
• 1/4 c. butter
• 1/4 c. flour
• 1/2 tsp salt
• 4 c. 2% milk
• 1 c. panko bread crumbs
• 2 tbsp melted butter

DIRECTIONS

1. Bring a large pot of water to a boil and add in 1 tbsp salt.
2. Boil the pasta a minute or so shy of the cooking time or until just barely tender. Rinse with cool water and set aside in a large bowl.
3. Melt the butter in a saucepan on the stove. Whisk in the flour and salt and stir until smooth. Add a little milk, whisk until smooth and repeat until all the milk has been added. Cook and stir over medium heat, stirring at one minute intervals until the white sauce is thick and bubbly.
4. Remove from heat and add the cheeses. Pour over the pasta and mix gently.
5. Turn into a greased 13x9 inch casserole dish.
6. Combine the bread crumbs with the  2 tbsp melted butter and sprinkle over the pasta.
7. Bake uncovered in a 375 oven about 30 minutes or until nicely toasted on top and bubbly around the edges.