No-fuss Homemade Mac & Cheese

I don’t know about you, but I am always in the mood for mac & cheese. When the days start getting cooler and school stress is getting to an all-time high it’s great to curl up with a comforting bowl of homemade mac & cheese. Usually I don’t have time to whip up a cheesy béchamel sauce, cook noodles, and bake the entire thing to get the wonderful topping. However the recipe I’m about to show you is easier than making mac & cheese from a box (and it tastes better too).

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For this recipe you’ll need:

1 cup cottage cheese                          454g (1lb) sharp cheddar cheese (grated)

2 cups milk                                          1 tsp. dry mustard

1/2 tsp. salt                                         1/4 tsp black pepper

Pinch of cayenne pepper                     Pinch of nutmeg

454g (16oz) of elbow pasta                1 tbsp. butter (for dotting at the end)

4-5 strips of bacon (optional)

Note: you can also add different meat if you don’t like bacon, or substitute it with veggies

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1) Preheat oven to 375 degrees. Now would be the time to grease the baking dish you’ll be using, but I sometimes forget to do this. I don’t find it sticks to my baking dish easily, so if you also forget it’s not the end of the world.

2) If you are using bacon, cook the strips in a skillet and set it aside until it’s easy to handle. Chop the bacon up into bite-size pieces. If you are using another kind of meat that isn’t cooked, now would be the time to cook it and chop it into bite-size pieces as well.

3) Set 1/4 of the gated cheddar cheese aside for later. In a blender, blend the cottage cheese, milk, mustard, cayenne, nutmeg, salt, pepper, and remaining 3/4 of the cheddar cheese together.

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4) In a large bowl, stir the blended cheese mixture, bacon, and uncooked pasta together. If you are adding any veggies to the dish now would be the time to add them in as well.

5) Pour the pasta mixture into the baking dish, cover tightly with foil, and bake for 30 minutes.

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6) Remove the foil and stir the hot pasta. Sprinkle the top with the reserved cheddar cheese and dot with butter.

7) Bake uncovered for an additional 30 minutes until it’s golden brown and bubbly.

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I hope you all like this recipe. It’s really customizable so you can make it as simple or as fancy as you’d like. Have a wonderful start of October!

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