#36

When I first started this blog, I had visions of food and drink recipes in every entry. I would post pictures of every new attempt and review what went wrong or right. Needless to say, that did not happen. I don't think I've ever posted a recipe or photo. So I'm vowing to change that and this blog. I promise at least one new food and drink recipe a week. The photo thing might be a bit difficult because of the whole no digital camera thing but I'll work something out. 

I bring you the RECIPE OF THE WEEK!!!! I made this for the fam last Sunday night and there were no leftovers and it was pretty easy to make. Oh and it tasted FANTASTIC!

Creamy Baked Mac-n-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 

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.

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, mix 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.

I used low fat cottage cheese because that's what we had so I added a heaping tablespoon of sour cream. I skipped the nutmeg and used about 1 lb. of elbow pasta.