Sunday, September 21, 2008

Creamy Baked Mac-and-Cheese

In July, we went up North for Courtney's birthday and she made this homemade mac-and-cheese that I really wanted to try.  Problem being, I wasn't cooking at all.  This past month I decided that I needed to step up and share the cooking duties with the husband and one of the dishes I wanted to try was the mac-and-cheese.

I made it two weeks ago and the husband liked it so much that it was on last week's menu.  Having decided to start blogging I made sure and documented it this time.

Creamy Macaroni and Cheese

Time: 1 hour 15 minutes

2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg (Note: I skipped this)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound Cheese, grated (Note: I have used both a sharp/mild cheddar mixture and colby jack, they both tasted great.  However, I tried it once with 2% and it did not taste as good)
1/2 pound elbow pasta, uncooked

1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.

2. In a blender, puree cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. * Reserve 1/4 cup grated cheese for topping. 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.








3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.


Yield: 6 to 8 servings.

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