One-Dish Baked Macaroni and Cheese |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I like this recipe because I can mix it together, put it in the oven and not worry about noodles boiling over while taking care of our twins. The timing for stirring the dish while baking isn't critical. This recipe was inspired by some other macaroni and cheese recipes I found on RecipeZaar while looking for something to do with cottage cheese (#251829 and #107973). It's a hit with our kids and my husband enjoys it, too. I use gluten-free noodles, you'll have to adjust the liquid and timing if you use standard wheat noodles. The cottage cheese will liquefy while baking so don't add too much liquid at first. I use a 10 square Corning Ware dish, a slightly larger dish would be better because sometimes it bubbles over a little before I remove the lid. Ingredients:
1 lb low fat cottage cheese |
12 ounces elbow macaroni, uncooked bionature gluten-free |
2 1/4 cups reduced-fat milk |
1/2-1 teaspoon dijon mustard (optional) |
1/2 teaspoon salt |
12 ounces sharp cheddar cheese, grated |
1 cup corn, cooked (optional) |
1 cup cooked broccoli (optional) |
1/4 cup parmesan cheese, shredded (optional) |
Directions:
1. Heat oven to 375 degrees F.
2. Grease a large covered baking dish.
3. Put the milk, dry noodles, cottage cheese, mustard, salt and half the cheddar cheese in the dish and mix well.
4. Cover and bake for 30 minutes.
5. Remove from oven, reduce heat to 350 degrees F, add rest of cheddar cheese, stir well and return to oven for 15 minutes more.
6. Remove from oven, stir well, mix in optional vegetable, and top with shredded Parmesan if desired.
7. Return to oven without lid and bake about 15 minutes more, until browned on top.
8. Remove from oven and let cool maybe 10 minutes before serving, will be very hot out of the oven.
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