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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Moosewood Mac and Cheese Recipe

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This recipe for Moosewood Mac and Cheese is from The Smejkal Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup 2% cottage cheese
1 1/2 cup buttermilk (if you don't have butter milk, use whatever milk is lying around)
1 tsp dried mustard or 1 tbsp prepared mustard
pinch of cayenne
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 onion, roughy chopped
4 oz. extra-sharp Cheddar Cheese, shredded
1/2 lb. uncooked elbow macaroni
2 tbsp finely grated hard Italian cheese
1/2 tsp. oregano
1/4 cup bread crumbs
Directions:
Directions:
1) Preheat the over to 375 degrees. Prepare a 9 or 10 inch square baking pan with a light coating of cooking spray.
2) In a blender, combine the cottage cheese, buttermilk, mustard, cayenne, nutmeg, salt, pepper, and onion and puree until smooth.
3) In a large bowl, combine the puree, macaroni, and cheddar cheese and stir thoroughly.
4) Pour the mixture into your pan.
5) Combine the hard Italian cheese, oregano, and bread crumbs and sprinkle on top of the mixture.
6) Bake about 45 to 50 minutes, until the top is browned and the center firm.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Did you know that you recipes, by and large, are not protected by copyright? This is a good thing, because our family adores this recipe and we really hope the hippies that run the Moosewood Collective don't have a problem with me sharing the fruits of their labors. For the sake of due diligence, this recipe is a fuller-fatted version of a low-fat recipe that appeared in the book "Moosewood Restaurant Low-Fat Favorites". All their recipes are wonderful and worth exploring.

The best part about this recipe is that once you get good at it, it can be prepared in less than ten minutes (perhaps seven if you omit the breadcrumb topping), and can be made ahead of time. Combine the ingredient, and just put it in the fridge until you are ready to cook it. Perfect for busy fall nights.

 

 

 

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