Old Fashioned Macaroni and Cheese

1 pound elbow macaroni 2 tablespoons butter or margarine 2 tablespoons flour 2 cups milk

1/4 teaspoon black pepper 1/4 teaspoon salt 2-1/2 cups shredded sharp cheddar cheese, divided

Directions:
Cook macaroni according to package directions, until elbows are tender but firm. Drain and set aside. Meanwhile, melt butter over medium heat in a heavy saucepan or skillet. Add flour and blend well; cook until bubbly and slightly browned. Add milk a bit at a time, stirring to remove lumps. (Remove from heat if necessary.) Cook until mixture thickens. Add salt and pepper. Stir in 2 cups cheese. Pour cheese sauce over cooked macaroni; gently stir until all the elbows are coated. Pour macaroni and cheese into a 2-quart baking dish. Bake 20 minutes or until heated through in a 350° oven. Remove from oven, top with remaining shredded cheese, and return to oven for five more minutes. Serve immediately. Serves 6.

Homemade Cottage Cheese

1-1/2 gallons milk
1 teaspoon salt
1/2 cup fresh cream

Directions:
Let the milk sour until it is very thick. Heat the soured milk to 115° to 120°. Place the hot milk into a cheesecloth bag and hang it to drain overnight. When the whey has drained and the curds are dry, crumble them to the size you like and mix in the salt. Just before serving, stir in fresh cream. Yields between 3 and 4 cups cottage cheese.

Notes:
My mother used rennet to curdle the milk. That elimated the step of letting the milk sour until it was thick. She drained the curdled milk in a collander, set over a bowl.