Five Cheeses and Macaroni
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1/2 tsp dry mustard, optional
2 cups (8 oz) sharp cheddar, shredded
1/2 cup colby, shredded
1/2 cup monterey jack, shredded
1/2 cup parmesan, shredded
1/2 cup cottage cheese
2 cups macaroni
Cook macaroni al dente and set aside.
Melt butter in large saucepan over low heat. Blend in flour. Cook, stirring constantly, for 1 minute. Add mustard after flour, if using. Gradually add milk; cook, stirring constantly. As milk is starting to thicken, add cottage cheese. Continue cooking and stirring until thickened. Add all the rest of the cheeses, stirring until melted.
Put macaroni in slow cooker and pour cheese mix in; mix well.
Cook on low heat for 6 to 8 hours.
Reserve about 1/2 to 3/4 cup of a mix of all the cheeses, except cottage cheese. Put macaroni in large bowl (3-1/2 qt), pour cheese sauce in; mix well.
Pour into 2-1/2 qt greased casserole.Sprinkle reserved cheese on top.
Bake at 375° for 20 to 25 minutes.
Let stand 5 minutes before eating.
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