Macaroni & Cheese Casserole

• 2 cups elbow macaroni, uncooked
• 2 cups milk, divided
• 1/4 cup flour
• 1-1/4 cups KRAFT Shredded Cheddar Cheese
• 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1. Heat oven to 400 degrees F.
2. Cook macaroni as directed on package, omitting salt.
3. Meanwhile, heat 1-1/2 cups milk in large saucepan on medium-high heat.
4. (Do not let milk come to boil.)
5. Whisk flour and remaining milk until blended.
6. Add to hot milk; cook 2 to 3 min.
7. or until slightly thickened, stirring constantly.
8. Remove from heat.
9. Add shredded cheese; stir until melted.
10. Stir in cottage cheese.
11. Drain pasta.
12. Add to cheese sauce; mix well.
13. Spoon into 8-inch square baking dish sprayed with cooking spray.
14. Bake 25 min.
15. or until heated through.

elbow macaroni, milk, flour, cheddar cheese, s

Taken from www.kraftrecipes.com/recipes/macaroni-cheese-casserole-172112.aspx (may not work)