 |
Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 8 |
|
From the New York Times, circa 2006. Not a low calorie meal (can any great mac and cheese dish ever be?) Ingredients:
1 tablespoon butter |
1 cup cottage cheese (not lowfat) |
2 cups milk (not skim) |
1 teaspoon dry mustard |
1 pinch cayenne |
1 pinch nutmeg |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 lb sharp cheddar cheese, grated |
1/2 lb elbow macaroni, uncooked |
Directions:
1. Heat oven to 375 degrees.
2. Combine cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together in a bowl using a whisk. Reserve 1/4 cup grated cheddar for topping. In a large bowl, combine the rest of the grated cheese, milk mixture and uncooked pasta. Pour into a buttered 9-inch baking pan, cover tightly with foil and bake 30 minutes.
3. Uncover pan, sprinkle with remaining 1/4 C cheddar cheese and dot with butter. Bake 30 minutes more uncovered, til brown on top. Let cool ~ 15 minutes. Enjoy!
|
|