Double-Cheese Macaroni

**This is by far the best recipe that I have used for homemade mac and cheese.  I did use the lower fat cheeses though and used wheat noodles instead of what is in this recipe**

Ingredients:

1 package (16 ounces) elbow macaroni

3 cups (24 ounces) 4% cottage cheese

1/2 cup butter, cubed

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon white pepper

1/4 teaspoon garlic salt

3 cups half-and-half cream

1 cup milk

4 cups (16 ounces) shredded cheddar cheese

Topping:

1 cup dry bread crumbs

1/4 cup butter, melted

Directions:

1 cup dry bread crumbs

1/4 cup butter, melted

Directions:

1.  Cook macaroni according to package directions.  Meanwhile, place cottage cheese in a food processor;  cover and process until smooth.  Set aside.

2.  In a large saucepan, melt butter.  Stir in the flour, salt, pepper, and garlic salt until smooth.  Gradually add cream and milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.

3.  Drain macaroni;  transfer to a large bowl.  Add the cheddar cheese, cottage cheese, and white sauce;  toss to coat.  Transfer to a greased 13x9 baking dish.  Combine bread crumbs and butter;  sprinkle over top.

4.  Bake, uncovered, at 400 for 20-25 minutes or until bubbly.