Wednesday, January 26, 2011

easy mac and cheese

Okay, so this sounds really odd but I think that a good mac and cheese has to have mustard in it.
Dry mustard.
Good quality mustard.

Weird, right?
I know.
But okay, I digress.
This is really really easy mac and cheese and it has great flavor due to the aforementioned mustard :)
So, just try it and don't forget the mustard.

Easy Mac and Cheese
Serves 6-8.
2 tablespoons butter
1 cup cottage cheese
2 cups whole milk
1 teaspoon dry mustard
Pinch cayenne
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

Preheat your oven to 375*.
Use one tablespoon butter to grease a 9" square baking pan.
In a blender, puree cottage cheese, milk, mustard, cayenne, 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.
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.


  1. did i have any of this? I think i might like this if i didn't take the cottage cheese.

  2. You had it....and you really liked it, actually....

  3. I don't think it's weird at all. I think the mustard gives it a bit of a delicious tang.

  4. It does! I'm making it again this weekend and mixing it with some chili for the Super Bowl :)


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