Dill Cheese Casserole
|All purpose flour||3 Tablespoon|
|Prepared mustard||2 Teaspoon|
|Reconstituted nonfat dry milk/Fluid milk||2 Cup (32 tbs)|
|Sharp process american cheese||4 Ounce, shredded|
|Egg yolks||2 , beaten|
|Macaroni||1 Cup (16 tbs), cooked, drained|
|Cream style cottage cheese||1 Cup (16 tbs)|
|Chopped dill pickle||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
In saucepan melt the first 2 tablespoons margarine or butter; blend in all-purpose flour, prepared mustard, and salt.
Add reconstituted nonfat dry milk or fluid milk.
Cook and stir till thickened and bubbly.
Add cheese; cook and stir till melted.
Stir small amount of hot mixture into egg yolks; return to saucepan.
Cook and stir till bubbly; add cooked macaroni.
Combine cream-style cottage cheese and chopped dill pickle.
Spread half the macaroni mixture in a 10 x 6 x l3/4-inch baking dish; top with cottage cheese mixture and remaining macaroni mixture.
Combine soft bread crumbs and melted margarine or butter; sprinkle atop casserole.
Bake at 350° for 30 minutes.