Double Cheese Macaroni and Cheese
Serves 4

8 oz elbow macaroni, uncooked
1 1/2 cups shredded sharp cheddar cheese
1 pkg (12 oz) creamed cottage cheese
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/2 tsp salt
1/8 tsp white pepper
1/2 cup soft bread crumbs, optional
2 Tbsp melted butter

Cook macaroni according to package directions; drain.

Alternate layers of macaroni and cheddar and cottage cheese in greased 2-quart baking dish, beginning with macaroni and ending with cheese.

Melt the 1/4 cup butter in sauce-pan; stir in flour to make a smooth mixture blend in milk gradually. Heat to boiling, stirring constantly. Cook until sauce has thickened, about 2 minutes. Add salt and pepper. Pour sauce over macaroni and cheese.

Mix bread crumbs, if used, with melted butter. Sprinkle butter or mixture over macaroni and cheese. Casserole may be covered and refrigerated at this point if desired.

Bake at 375F for 30 to 35 minutes. if refrigerated, increase baking time by 10 minutes.