Baked Macaroni and Cheese

Makes 6 servings

•8 oz. elbow macaroni, uncooked
•2 Tbsp tub margarine
•2 medium onions, chopped
•2 cups Sharp Cheddar Cheese, shredded
•1 Tbsp dried parsley, plus pinch for garnish
•1/2 tsp freshly ground black pepper
•2 cups Penn Maid® Cottage Cheese
•1/2 cup milk
•1/4 cup seasoned bread crumbs
•1/4 cup Parmesan cheese, shredded


Preheat oven to 350°F. Coat a 2-quart baking dish with cooking spray and set aside. Cook macaroni according to package directions until firm, but don't overcook. Drain macaroni, then rinse with cool water, and set aside. Heat margarine over medium heat in a small skillet. Add onions and cook until tender. In a large bowl, combine macaroni, onion, Cheddar cheese, parsley, and black pepper. Place cottage cheese and milk in a blender or food processor and blend until smooth. Pour this over macaroni mixture and mix thoroughly. Pour entire mixture into baking dish. In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle on top of the macaroni, along with pinch of dried parsley. Bake for about 30 minutes, or until hot in the center. Serve warm.

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