One of my besties asked me to post my simple and delicious mac and cheese recipe. This is good for even sophisticated adults but will be beloved by children, too (not that there’s anything wrong with the blue box some days – as long as you’re feeding your kids you’re basically winning at the game of Life). All these ingredients are full fat – why? Because if you’re going to make mac and cheese you should probably just own it.
2 Tablespoons Butter
1 cup cottage cheese (full fat)
2 cups whole milk (I use goat’s milk but I am your weird friend who has that on hand – cow milk is perfect)
1 teaspoon dry mustard
3 dashes of your favorite hot sauce (I use Louisiana for this – but anything works)
Pinch of nutmeg
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
3/4 pound (12 ounces) of sharp or extra sharp cheddar cheese (1 and half average bags)
1/4 cup shredded parmesan cheese
1/2 pound macaroni (average box is 1 pound, so half a box)
Heat oven to 375 degrees and place a rack in the top half of the oven. Use half of the butter to grease a 9″ round or square baking dish.
In a food processor or blender combine cottage cheese, milk, mustard, hot sauce, nutmeg, garlic salt, and pepper. I like to leave mine a little chunky, but the husband prefers his smooth – you make the call (I’m making it today so it’s my way – ha.)
Set aside 1/4 cup of the cheddar cheese as a topping later. Combine blender or food processor contents, remaining cheddar and all parmesan cheese, and macaroni in a large bowl and mix. Pour the mixture into your baking dish. Cover tightly with foil and bake for 30 minutes.
Uncover your dish and sprinkle remaining cheese and butter on top. Bake uncovered for 30 additional minutes until browned and bubbly.
Cool (trust me, it’s basically lava). Top with green onion if you want to attempt to delude yourself into thinking that if there’s something green on it, it’s healthy. It’s not.