2 tablespoons margarine or butter

3 tablespoons al-purpose flour

2 teaspoons prepared mustard

1/2 teaspoon salt

2 cups reconstituted nonfat dry milk or fluid milk

4 ounces sharp process American cheese, shredded (1cup)

2 beaten egg yolks

1 cup macaroni cooked and drained

1 cup cream style cottage cheese

1/2 cup finely chopped dill pickle

1 cup soft bread crumbs

2 tablespoons margarine or butter melted

 

Directions

 

In saucepan melt the first 2 tablespoons margarine or butter; blend in all-purpose flour, prepared mustard,a ndsalt.  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 int egg yolks; return to saucepan.  Cook and stir till bubbly; add cooked macaroni.

 

Combine cream style cottage cheese and chopped dill pickel.  Spread half the macaroni mixture in a 10 x 1 x 1 3/4 inch baking dish; top with cottage cheese mixture.  Combine soft bread crumbs and melted margarine or butter; sprinkle atop casserole.  Bake at 350 for 30 minutes.  Makes 6 servings.