I know, I know. I’ve been away for far too long. My bad.
Also, I’m aware of what you’re thinking. “Macaroni and cheese? Really? She’s going to be all sassy and tell me to grab the blue box and be happy.” Well you’re wrong. Shame on you, because I’m going to blow your mind. This is one of the easiest recipes I have on file, and relatively healthy, but it tastes fantastic and complex. That’s, like, my favorite combination.
Super Easy Macaroni & Cheese
1 cup low-fat cottage cheese
2 cups milk (I use skim for extra nutritional superiority)
1/2 tsp salt
1/4 tsp pepper
1 pound extra-sharp cheddar cheese, grated (trust me: you want the good stuff, not the pre-shredded that only claims it is super-sharp. It lies.)
1/2 pound elbow pasta, uncooked (yes! UNcooked! Hooray, so easy!)
Bust out your blender and make sure any leftover margarita residue has been removed. Now puree the cottage cheese, cayenne, salt, pepper, and milk. Reserve 1/4 cup of the grated cheese, but toss the rest in with the milk mixture and stir it all up in a big bowl with the pasta (UNcooked, remember! UNcooked. Save yourself the time and extra pot to clean). Pour all of that into a greased baking dish (maybe 9×9? Depends on how thick you want this business).
Cover it all up tightly with foil and bake it for 30 minutes at 375 degrees. Take the foil off, sprinkle that last 1/4 cup of grated cheese over everything and bake, uncovered, another 30 minutes, or until everything’s nice and browned. Let it all hang out for about 15 minutes before you eat it. Makes absolutely fantastic leftovers, so I’d make this amount even if it’s just you. Otherwise it’s meant for 6-8. Eat it with a salad and you’ll feel better about life in general.