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Grease a 2-quart (2 liters) casserole dish with coconut oil. Pour the mixture into a 9x13-inch baking dish.
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Turn off heat and stir in Cheddar cheese until the cheese is melted. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes. Add pasta and cook until al dente, 8 to 10 minutes drain. In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Cook, stirring constantly, for 2 minutes. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. Bring a large pot of lightly salted water to a boil. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.
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Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Transfer dish to a wire rack to cool 5 minutes serve hot. Bake until browned on top, about 30 minutes. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Cook the mixture for 5 minutes, whisking constantly. Stir macaroni into the reserved cheese sauce. In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot.