16 oz penne pasta, cooked and drained
1/2 c butter
1/3 c flour
2 c milk
3 c shredded cheddar cheese (reserve one cup for topping)
1 small container small-curd cottage cheese
1 tsp salt
1/4 c dry bread crumbs
Melt butter over low heat, whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk, cook over medium heat, whisking constantly until mixture is thickened and bubbly. Stir in 2 cups cheese and next 3 ingredients. Pour over pasta. Spoon mixture into a lightly greased 13x9 baking dish. Top iwth remaining cheese. Sprinkle bread crumbs on top. Bake at 350 degrees for 25 minutes.
This is the best baked mac and cheese that I have ever made. It was really good. My husband loved it, he said the only thing he would change is the type of noodles because I have a lot of recipes that I use penne pasta in. I guess he wants a bit of variety. The next time I make this, I will not use quite so many noodles, I thought it was a tad dry. Other than that, I wouldn't change a thing.