Ingredients
- 1/2 cup saltine crackers, crushed (or dry breadcrumbs)
- 2 tablespoons melted butter
- 4 cups fresh broccoli florets, lightly steamed (one medium broccoli crown)
- 2 cups whole milk, divided (or half and half)
- 3 tablespoons all-purpose flour
- 4 cups extra-sharp cheddar cheese, grated
- 1 1/2 cups cottage cheese
- 1/2 to 1 teaspoon garlic powder (or more to taste)
- 1/2 teaspoon salt (seasoning salt, or to taste)
- 1/4 teaspoon freshly ground pepper, or to taste
- 8 ounces dry elbow macaroni (cooked and drained, measure 8 ounces dry pasta before cooking)
How to Make
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Step 1: Preheat oven to 450 degrees F.
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Step 2: Butter a 13x9-inch baking dish.
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Step 3: In a small bowl combined the cracker crumbs with melted butter; set aside.
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Step 4: Heat 1 3/4 cups whole milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup whole milk with the flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens (about 2 to 3 minutes). Remove from heat and stir in cheddar cheese until melted. Stir in cottage cheese, garlic powder, salt and pepper, then mix in cooked pasta.
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Step 5: Spread half the cheese/pasta mixture in the prepared baking dish. Spoon the broccoli florets over the top, then top with the remaining cheese/pasta mixture; sprinkle with the breadcrumb mixture.
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Step 6: Bake the casserole until bubbly and golden, 25 to 30 minutes.
We hope you enjoy this recipe!
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