baked macaroni and cheese
2 C cottage cheese (not lowfat)
2 C milk (not skim)
1 onion, chopped
2 t dry mustard (i used deli-style brown mustard)
pinch cayenne (i did not have this)
pinch nutmeg (i did have this)
1 t salt
1/2 t pepper
2 lbs sharp or extra-sharp cheddar cheese, grated (i used 1 lb mild cheddar, and 1 lb vintage white cheddar...hand shredded)
1 lb elbow pasta, uncooked
4 T butter
preheat oven to 375 degrees and position an oven rack in center of oven. butter a 9x13 baking pan.
in food processor or blender, purée cottage cheese, milk, onion, mustard, cayenne, nutmeg and salt and pepper together. reserve 1/2 - 1 cup grated cheese for topping...this will not go on top until after the first baking. in a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. pour into prepared pan, cover tightly with foil and bake 30 minutes.
uncover pan, stir gently, dot with remaining tablespoon butter (i forgot this step and it still turned out wonderfully) and sprinkle with reserved cheese. bake uncovered 30 minutes more, until browned. let cool at least 10 minutes before serving...if you can wait that long.
it was so good. enjoy!
in food processor or blender, purée cottage cheese, milk, onion, mustard, cayenne, nutmeg and salt and pepper together. reserve 1/2 - 1 cup grated cheese for topping...this will not go on top until after the first baking. in a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. pour into prepared pan, cover tightly with foil and bake 30 minutes.
uncover pan, stir gently, dot with remaining tablespoon butter (i forgot this step and it still turned out wonderfully) and sprinkle with reserved cheese. bake uncovered 30 minutes more, until browned. let cool at least 10 minutes before serving...if you can wait that long.
it was so good. enjoy!
i'm gonna have to make this one!
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