- 2 c. dried elbow macaroni
- 1 c. Daisy® Cottage Cheese
- 1 c. whipping cream
- 1 c. shredded Cheddar cheese
- 1 c. shredded Swiss cheese
- 1/2 tsp. dry mustard
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/4 tsp. cracked black pepper
- 2 Tbsp. butter
- 1/2 c. bread crumbs
- 1/4 c. shredded Parmesan cheese
Cook the macaroni according the directions on the package; drain and set aside.
Heat the oven to 400 degrees. Spray a 2 quart casserole dish with nonstick cooking spray; set aside.
In a small food processor bowl, place cottage cheese. Process the cottage cheese at high speed for 30 to 60 seconds or until creamy. In a 4 quart saucepan over medium heat, bring the whipping cream to a low boil. Add the creamed cottage cheese. Using the wire whisk, stir until the cottage cheese is mixed into the cream (1 minute). Remove from heat. Stir in the Cheddar cheese, Swiss cheese, dry mustard, salt, nutmeg and pepper until the cheeses melt (2 to 3 minutes). Add the cooked macaroni to the cheese sauce.
Spoon the pasta into the prepared casserole dish and cover. Bake for 20 to 25 minutes or until pasta is hot.
Meanwhile, in a small skillet, over medium heat, melt the butter. Add the bread crumbs. cook stirring frequently, for 1 to 2 minutes until bread crumbs become light brown. Remove fro heat and stir in the Parmesan cheese.
Remove the cover from the casserole and sprinkle the top of macaroni and cheese with the breadcrumb mixture. Return to the oven for 5 more minutes or until Parmesan cheese melts and is golden brown.