After taking a benadryl to ward off my new found northern allergies, I could barely peel my eyes open at 10 am. It was a slow start. I began reading more recipes and trying to decide what to cook my family this week. Today would be macaroni and cheese and salad. I usually stick to my mother’s macaroni and cheese because it really can’t be beat. Today I tried one that I had read about a few months ago.
Macaroni and cheese
2 tablespoons butter
1 cup cottage cheese
2 cups milk (Says not to use skim so I used whole.)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
1/2 pound elbow pasta, uncooked. (I used about two cups of shells which is approximately 1 pound.)
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, purée 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. This was very rich and very unhealthy. But really good. I don’t think I will make this very often, probably only for other people. I will stick to my mom’s recipe.
In Texas, it’s not customary to just serve macaroni and cheese. Growing up, we always had applesauce and peas with our macaroni meal. The first time I made macaroni and cheese to take to a new mother, I was scoffed at for not bringing meat. I say shove it Texas, with a smile of course.
