Sunday, May 27, 2012

Spicy creamy mac and cheese, need I say more

With the summer coming, warm gooey food is on it's way out, and salad is slowly starting to take over, celebrating the fact that it's not completely here yet, I started making a baked mac and cheese , but quickly discovered I only had spicy jack as a stringy cheese. So spicy mac and cheese it is, turns out so so much better. I also think mac and cheese should be a little creamy, that's where the cottage cheese comes in, the cream cheese also adds to that, but the fact that's whipped makes it a little as well.
Now I make mac and cheese from a recipe from my mother's cookbook, the recipe came from one of her aunts, and it's a strange version, there's no white sauce, there's another sauce, pretty easy to do, and the lumps totally cook out in the oven, I love that.

3 eggs
1 c flour
1 c milk
1 c water
1 tsp salt + pepper
2 tbsp olive oil
1 cup spicy jack
10 oz whipped cream cheese
12 oz low fat cottage cheese
1 pkg pasta, (I really never use actually macaroni)
Parmesan
2 tbsp butter

Mix eggs, milk, water and flour in a large pot and whisk on medium heat, keep stirring untill mixture thickens, this will take around 10 minutes, you're looking for really thick here,, if you think it's odne, taste a little, if it tastes overwhelmingly of flour, keep going. It may get lumpy, really lumpy, but this recipe is awesome and the lumps bake out! Once done add cheeses.

Meanwhile boil pasta til al dente.

Pour 2/3 of cheese mixture into an oven safe pot, top with  pasta, and mix together. Once mixed add the remaining sauce on top. Sprinkle with parm, and top with bits of butter.

Bake pasta at 350 for around 25 minutes until browned on top. Serve warm.


Serve warm



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