Labor Day weekend is here! I can't believe we're already at the last hurrah of summer. Time for one more bigger cookout before things wind down. With that in mind, I want to share my mac-n-cheese recipe that keeps 'em coming back for thirds.
8 oz elbow macaroni
1/2 cup all-purpose flour
1 tsp dry mustard or Grey Poupon
1/8 tsp salt
2 cups milk
1/2 cup grated Parmesan
8 oz cottage cheese
8 oz shredded sharp cheddar
4-6 slices cheese of your choice
Cook and drain macaroni according to package directions for al dente. Grease a 9x13 dish. Heat oven to 375. Combine flour, mustard, and salt in a medium saucepan and stir in milk. Bring to a boil over medum-high heat, stirring constantly. Remove from heat. Stir in Parmesan, cottage cheese, and cheddar. Add macaroni. Mix. Transfer to casserole, cover, and bake 25 minutes. Top with sliced cheese and bake uncovered for 5 minutes.
Lots of yum!