Chew on This | Crazy Cooking Challenge - Mac and Cheese

Hi Everyone! We were invited to take part in a fun cooking challenge

and we're so excited.

Our first assignment - search and find a Mac and Cheese recipe made by a fellow blogger. 

Make said recipe and submit a post to share. Spreading the recipe and blog love.

Not too shabby!

Mac and Cheese is much loved in our house. Especially by The Husband.

So, I wanted to select a recipe that would satisfy Husband and 

be quick and easily made by me.

I chose a Smitten Kitchen recipe. If you haven't visited, you must. 

Deb's writing is clever and her recipes are divine. Plus, this easy Mac and Cheese recipe 

included a pound of cheddar cheese, which was pretty much a requirement by The Husband.

Prep time was quick. The longest task being the shredding of the pound of cheese.

But the fact that you don't cook the pasta prior to baking will keep this recipe

on my 'go to' list. It just doesn't get easier. Oh, and it's good. Just ask The Husband. 

Cares

Here's the recipe:

Easiest Baked Mac and Cheese

(adapted from smitten kitchen who adapted from The New York Times)

2 T Butter

1 C cottage cheese

2 C milk

1 t dry mustard

pinch of cayenne

pinch of fresh grated nutmeg

1/2 t salt

1/4 t ground black pepper

1 pound shredded sharp cheddar cheese

1/2 pound elbow pasta, uncooked (I used penne)

Preheat oven to 375℉. Prepare your 9" baking pan by greasing with 1 T of butter.

In a food processor or blender, puree your cottage cheese, dry mustard, cayenne, nutmeg, salt and pepper until smooth. Add your milk and blend to combine. Pour this mixture into a large bowl and mix in all of your grated cheese minus 1/4 cup (this will be used to top the Mac and Cheese). Fold in your uncooked pasta and stir to combine thoroughly.

Pour mixture into your prepared pan and cover with foil. Into the oven and bake for 30 minutes. After 30 minutes, remove foil, add your reserved shredded cheddar and cube your remaining 1 T of butter and scatter over the top of you Mac and Cheese. Back into the oven for another 30-40 minutes or until browned and bubbly. Allow to cool about 10 minutes before serving. Enjoy!