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Baked Macaroni and Cheese

Yield Makes 8 to 10 servings
If your kids love mac 'n' cheese, skip the boxed stuff and whip up this baked macaroni and cheese dish that's the ultimate in home-cooked comfort food.

Ingredients

  • 16 ounces uncooked large elbow macaroni
  • 1/2 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 3 cups (12 ounces) shredded Cheddar cheese, divided
  • 1 (12-ounce) container small-curd cottage cheese
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 cup dry breadcrumbs
  • 1 teaspoon Greek seasoning

How to Make It

  1. Cook pasta according to package directions; drain.

  2. Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in 2 cups Cheddar cheese and next 3 ingredients. Stir in pasta.

  3. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top with remaining 1 cup Cheddar cheese. Combine breadcrumbs and Greek seasoning; sprinkle over cheese.

  4. Bake at 350° for 25 minutes.