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Fix-It And Forget-It Big Cookbook
by Phyllis Pellman Good
Recipe: Mary Stauffer; Ephrata, PA; Ruth Ann Bender; Cochranville, PA; Esther Burkholde;r Millerstown, PA
Makes: 6 Servings
Prep Time: 8-10 Minutes
Cooking Time: 2½ Hours
Ideal Slow Cooker Size: 4-5-Quart


    ~ 1 stick (½ cup) butter, cut in pieces
    ~ 2 cups macaroni, uncooked
    ~ 2 cups shredded sharp cheese, divided
    ~ 24 ozs. small-curd cottage cheese
    ~ 2½ cups boiling water


1. Place butter in bottom of slow cooker. Add uncooked macaroni, 1½ cups shredded cheese, and cottage cheese. Stir together until well mixed.

2. Pour boiling water over everything. Do not stir.

3. Cover and cook on High for 2 hours.

4. Stir. Sprinkle with remaining ½ cup shredded cheese.

5. Allow dish to stand for 10-15 minutes before serving to allow sauce to thicken.

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