A delightful twist on the classic baked macaroni and cheese, featuring a creamy and flavorful cheese sauce with a crispy breadcrumb topping.
Blend the cottage cheese and milk in a blender until smooth. Set aside.
Blending ensures a smooth and creamy base for the sauce.
Preheat your oven to 375°F (190°C).
Preheating the oven ensures even cooking.
Cook the macaroni according to the package instructions. Drain and set aside.
Use a timer to avoid overcooking the pasta.
Melt the butter in a saucepan over medium heat.
Stir constantly to prevent the butter from burning.
Whisk in the flour, salt, and pepper until smooth.
Cook the roux for a minute to eliminate the raw flour taste.
Gradually add the blended cream base to the saucepan, stirring constantly.
Adding the liquid slowly prevents lumps in the sauce.
Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
Stir frequently to avoid scorching the sauce.
Stir in the cheddar cheese until melted and smooth.
Add the cheese gradually for a smoother sauce.
Combine the cooked macaroni with the cheese sauce in the saucepan.
Ensure the macaroni is evenly coated with the sauce.
Transfer the mixture to a greased baking dish and sprinkle with breadcrumbs.
Use a spatula to spread the mixture evenly in the dish.
Bake in the preheated oven for 20 minutes or until the top is golden brown.
Check the dish halfway through to ensure even browning.
Serve warm and enjoy your creamy baked macaroni and cheese.
Garnish with fresh parsley for a pop of color.
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