Simply Baked Macaroni and Cheese
Merry Christmas Ja cie kocham readers!
As you may know from reading my previous posts, I am the cooker and baker of this year’s Christmas Dinner! And oh boy, this will be my FIRST sit down holiday meal for more than 6 people. I’m not concerned about the food turning out, I’m more concerned about the timing. I know some of you are with me on this. Being that I’m not fortunate enough to own two ovens, I have to carefully plan how to bake several things for one dinner using one oven while keeping everything from getting cold or drying out. I will let you know how THAT goes.
To make things a little easier for me, I’ve been prepping for the past week with a detailed schedule of things to be made so that I’m not frantic an hour before dinner. On today’s to-do list, I made the macaroni and cheese. This is such a tease!!! The aroma of white cheddar and nutmeg is swirling through my home making my mouth begin to water and my tummy is now growling fiercely. *Roar*
I have to say that this recipe was so simple, tastes so good (I HAD to test it!!), and left me with minimal dishes. Solid deal. Can’t ask for anything better than that!! Plus the most of the ingredients should already be in your cupboard, and if they’re not, you can find them with no problem and spend next to nothing on them. Merry Christmas to me! Simple, cheap, and goooood.
I will be sure to post the rest of my holiday menu within the next few days. Let’s just hope I remember to take pictures!
I wish you all safe travels and good eats!!
Simply Baked Macaroni and Cheese
Source: Smitten Kitchen
Serves 6-8
Ingredients:
2 tablespoons butter
1 cup cottage cheese
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.
Directions:
Heat oven to 375°F and position an oven rack in upper third of oven. Use one tablespoon butter to grease a 9-inch round or square baking pan.
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.
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.
