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Because this isn’t my recipe, I have no qualms over telling you that this is the best macaroni and cheese in the world. I know you’re thinking that there are a million macaroni and cheese recipes out there all claiming to be the best in the world. They are all liars. I have never had a macaroni and cheese that I thought even compared to this one. The sauce is incredible and the breadcrumb topping adds texture and makes the flavor more complex. I get asked for this recipe all the time. Trust me, you’ll love it.
- 1/4 cup butter
- 1 clove garlic, minced
- 2 green onions, chopped
- 3 tablespoons all purpose flour
- 2 cups milk
- 1/4 cup chopped parsley
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- dash nutmeg
- 1 cup low-fat cottage cheese
- 4 cups cooked macaroni or other small noodles (8 oz package, or ~2 cups dry)
- 1/4 cup toasted wheat germ or bread crumbs
- 1 cup grated cheddar, Swiss, or jack cheese
Preheat oven to 350 degrees. Grease a 2 1/2 quart baking dish.
Sauté the onions and garlic in butter until the onions are soft. Blend in the flour and cook over medium heat for several minutes, stirring constantly. Slowly add the milk, continuing to stir. Add the cottage cheese and the seasonings. Cook until the sauce thickens. Combine the noodles and sauce and pour into the baking dish. Top with the cheese and wheat germ or bread crumbs. Bake until piping hot and bubbly, 15 to 20 minutes.