1 1/2 cups (12 ounces) small-curd cottage cheese1 cup (8 ounces) sour cream1 egg1/4 cup flour1/2 teaspoon salt1/4 teaspoon white pepper1/2 teaspoon dry mustard2 cups (8 ounces) shredded sharp Cheddar cheese2 cups (8 ounces) shredded Colby cheese8 ounces elbow macaroni, cooked, drained1/3 cup (1 ounce) grated Parmesan cheese1/3 cup (1 ounce) grated Romano cheese1/2 teaspoon paprika2 tablespoons chopped parsley
Preheat the oven to 325°F.
Blend the cottage cheese in a food processor or blender until smooth. In a large mixing bowl, combine the cottage cheese, sour cream, egg, flour, salt, white pepper, and dry mustard. Stir in the Cheddar and Colby cheeses. Add the cooked macaroni and stir gently until well-combined. Spoon into a greased 3-quart glass baking dish. Top with grated Parmesan and Romano cheese and sprinkle with paprika. Bake for 40 to 45 minutes until browned and bubbly. Sprinkle with parsley to serve.
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