Wednesday, June 3, 2009

Nell's Mac and Cheese

When I make mac and cheese i like to use any shape pasta other than elbow macaroni.  I find that other shapes hold the cheese better and make it hold together more. My favorite is rotini.  Also my recipe uses whole wheat pasta, cause it is what i typically have in the house, but it can easily be made with regular pasta without any recipe changes.

1 lb pasta (a typical container is about this size)
1 24oz container of cottage cheese
1 16oz sour cream OR plain yogurt
2 beaten eggs
1 tsp kosher salt
1/2 tsp ground pepper
2 tsp dried mustard
8 oz sharp cheddar cheese grated
8 oz Monterey Jack cheese grated
2 cups panko
1/4 c butter (1/2 stick)
1  2.8oz can French's Fried onions (the small can)

Cook pasta according to package directions, drain well and set aside.  Combine cottage cheese, sour cream or yogurt, eggs, salt, pepper and dried mustard in LARGE bowl.  Mix well.  Add shredded cheese and mix until combined.  Stir in cooked pasta.
Turn into a greased 10x13 baking dish and sprinkle paprika over the top.  
In small bowl melt butter and then add panko, mixing with fork until well combined.  Sprinkle all over the top of the casserole and then sprinkle the FF onions over the top of that.  Bake in a 350' oven for about 1 hr.  

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