A pound of cheese, an expanding waistline and a very happy gal. (Mac & Cheese)

I made this:

The most yummiest mac & cheese. <3

The recipe came from Smitten Kitchen (who adapted it from The NY Times)

This fed 4… but my family has no shame about downing a quarter pound of cheese per person.

What you’ll need:

  • 1.5 tablespoons butter
  • 1 cup cottage cheese (I used low fat, but not non-fat!)
  • 2 cups milk (I used 2%)
  • 1 teaspoon dry mustard
  • Pinch cayenne
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound sharp cheddar, grated (I used a bag of 2% sharp cheddar and a bag of 2% Colby Jack.)
  • 1/2 pound uncooked elbow pasta

1. Heat oven to 375°F. Grease a 9-inch round or square baking pan with about half a tablespoon of butter.

2. In a blender, purée cottage cheese, mustard, cayenne and salt and pepper together. Once smooth, add milk and pulse a few times to incorporate.

3. Reserve a handful of cheese for topping. In a large bowl, combine the rest of the cheese, milk mixture and the uncooked pasta. Give it a good stir and pour into the greased pan. Cover with foil and bake for 30 minutes.

4. Uncover pan, dot with remaining tablespoon of butter and sprinkle with reserved cheese.* Bake, uncovered, for another 30 minutes until it’s pretty and browned. Let cool 10 -15 minutes before serving.

5. Eat it and pretend it’s health food, ok? I served mine with peas so, hah! Veggies!

*In step 4, you’re suppose to stir it a little before you dot it and add the extra cheese. I didn’t do this. I don’t think it makes a huge difference as long as you mixed it up really well before you poured it into the pan.


3 thoughts on “A pound of cheese, an expanding waistline and a very happy gal. (Mac & Cheese)

    • It is worth gaining 15 pounds.

      Or, you could make half as much. Or a quarter of it.
      That might even fit in a normal sized ramekin… & it would still have a cup of cheese in it.

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