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Sunday, November 28, 2010

Let's try this mac & cheese?!

I haven't made this kind in a long time, but it's one of the better versions (albeit MUCH higher in calories). It's also a lot creamier than the other kind I just made...guess I should have gone with this instead of the "crunchy kind." Tee hee!

Thanks to Sarah for this recipe :)

Creamy Macaroni & Cheese
2 Tablespoons Butter
1 Cup Cottage Cheese (Not Lowfat)
2 Cups Milk (Not Skim)
1 tsp dry mustard
Pinch Cayenne
Pinch Nutmeg
1/2 tsp salt
1/4 tsp black pepper
1 pound sharp or extra sharp cheddar, shredded or grated
1/2 pound elbow macaroni, UNCOOKED

  1. Heat oven to 375F and position rack in upper third of oven. Use 1 tsp butter to butter a 9 inch round or square baking pan.
  2. In a blender, puree cottage cheese, milk, mustard, cayenne, pepper, nutmeg, and salt together.
  3. Reserve 1/4 cup shredded cheese for topping. In a large bowl, combine remaining shredded cheese, milk mixture, and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
  4. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon of butter.
  5. Bake, uncovered, 30 minutes more until browned. Cool 15 minutes prior to serving.

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