1.25 cups all purpose flour (6.25 oz)

3/4 tsp salt

1/2 cup butter

2/3 cup cottage cheese

3 Tbsp butter

2 Tbsp flour

1/2 tsp salt

1.5 cups milk

2 Tbsp minced parsley (fresh)

3 oz cream cheese

8 oz cheddar cheese, shredded

1 tsp butter

6 oz elbow macaroni, cooked

1 sliced tomato (optional)

1/2 oz parmesan cheese, shredded

Mix the flour and salt.

Cut in butter until mixture looks like coarse crumbs.

Stir in cottage cheese.

Wrap in wax paper and make a ball.

Chill at least 30 minutes.

Cook macaroni.

In medium saucepan, melt butter.

Blend in flour and salt to make roux.

Cook and stir at least 1 minute.

Gradually add in milk.

Cook and stir until thick.

Stir in parsley.

Remove from heat.

Stir in cream cheese to melt.

Roll pastry out between wax or parchment paper.

Fit into pie pan.

Spread 1 tsp butter on bottom of pastry.

Layer 1/2 of macaroni, 3/4 cup of cheddar, and 1/2 of cream sauce on pastry.

Repeat

Top with 1/2 cup of cheddar cheese.

Bake in 400F oven for 30 minutes or until crust is brown.

Add tomato and/or parmesan cheese and bake 5 more minutes.

Let stand 10 minutes before serving.