by Joi on January 15, 2009
Macaroni and Cheese
Servings: 6
8 ounces elbow macaroni, uncooked
2 cups sharp cheddar cheese, shredded
2 medium onions, chopped
2 Tbs butter or margarine
1 Tbs dried parsley, plus pinch for garnish
1/2 tsp freshly ground black pepper
2 cups Hood® Cottage Cheese
1/2 cup Hood® Milk
1/4 cup seasoned bread crumbs
1/4 cup shredded Parmesan cheese
· Preheat oven to 350 degrees F. Spray a 2 quart or 2 liter baking dish with non-stick cooking spray, and set aside.
· Cook macaroni according to package directions until tender but firm. Drain, then rinse with cool water, and set aside.
· Sauté onions in butter until just tender.
· In a large bowl, combine macaroni, onion, cheddar cheese, parsley and black pepper.
· Blend cottage cheese and milk together in a food processor until smooth. Pour this over macaroni mixture and mix thoroughly. Pour entire mixture into baking dish.
· In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over the top of the macaroni mixture, along with pinch of dried parsley. Bake for about 30 minutes, or until hot in the center. Se rve hot.
*** Thanks a million to Hood Cottage Cheese for these incredible recipes! (Click the link for even more recipes.)
by Joi on January 7, 2009
January 20, 2009 will be a really huge day, historically speaking. It will be, of course, Inauguration Day and a very special one at that.
If you’re like me, you are a history buff as well as a proud American, so I’m sure your calendar’s marked. I plan on having a special meal with all the red, white, and blue trimmings.
Did you know that January 20th is also National Cheese Lover’s Day? I had no idea I had a holiday! I love cheese as much as any mouse can claim to. Which is why the recipe below, Wisconsin Five Cheese Macaroni, will be one of the dishes I serve on January 20th. It’s from the tasteful people at Eat Wisconsin Cheese.com and is being reprinted here, with their permission, of course.
WISCONSIN FIVE CHEESE MACARONI
Ingredients:
8 ounces elbow macaroni, cooked, drained
1 1/2 cups (12 ounces) Wisconsin Small Curd Cottage Cheese
1 cup (8 ounces) sour cream
1 egg
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
2 cups (8 ounces) Wisconsin Sharp Cheddar cheese, shredded
2 cups (8 ounces) Wisconsin Colby cheese, shredded
1/3 cup (1 ounce) Wisconsin Parmesan cheese, grated
1/3 cup (1 ounce) Wisconsin Romano cheese, grated
1/2 teaspoon paprika
2 tablespoons parsley, chopped
Cooking Directions:
Preheat oven to 325 degrees F.
Blend cottage cheese in food processor or blender until smooth. In a large mixing bowl, combine cottage cheese, sour cream, egg, flour, salt, white pepper and dry mustard. Stir in Cheddar and Colby cheese.
Add cooked macaroni and stir gently until well combined. Spoon into a greased 3 quart glass baking dish. Top with grated Parmesan and Romano cheese and sprinkle with paprika.
Bake for 40 to 45 minutes until browned and bubbly. Sprinkle with parsley to serve.
You know, on second thought, I”m not so sure I’m going to be able to wait until January 20th. I’ve never seen a Macaroni and Cheese recipe that sounded so delicious. Look at those ingredients!
They’ve also been kind enough to pass along 3 other amazing sounding recipes – I’ll add them to the site tomorrow. For now, I just want to spend a little time alone getting my mind around this recipe. That and figuring what I’ll be serving with it THIS WEEK.
