I just could not resist the “cheesy” title of this recipe but the name “Easy Peasy Mac & Cheesy” truly describes this terrific mac & cheese hack. No noodles to boil. No butter & flour roux to prepare. Just blend up a few ingredients, add in the dry noodles and bake. Truly, it’s that easy – who knew? I’m amazed I never before knew of this quick method. It works beautifully and tastes delicious. And who doesn’t love a hot macaroni & cheese with a crispy topping of panko bread crumbs and our San Miguel Mexican nut & spices?
I can’t remember the last time I made homemade macaroni & cheese. True confessions, I used to make the infamous Kraft Mac & cheese out of the box for my kids when they were young – often. Knowing now what goes in to that powdered orange “cheese” I cringe at the thought, yikes.
Now that my boys are grown, my husband and I don’t typically eat foods like mac & cheese but every so often there is an occasion that calls for a delicious casserole of hot cheesy goodness. It is a great side to serve to a crowd and because it is a well loved favorite, it is typically the first dish to empty out.
The next time you need a large casserole to serve a crowd, try this simple mac & cheese. This recipe can serve 10-14 persons so you can always half the portions to make a smaller casserole. Or make one and freeze the other. Enjoy!
1 1/2 pounds shredded cheeses; a combination of gruyere, parmesan, & cheddar
1 pound elbow pasta, uncooked
2 tablespoons butter, melted
2 teaspoons dry mustard
1 1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 - 2 teaspoons smoked paprika
drizzle of olive oil (to oil the inside of baking dish)
bake in a 9x13 rectangular casserole dish or a 3 qt. dutch oven
Instructions
In a small bowl combine all the topping ingredients and set aside.
Heat oven to 375° and position the rack in upper third of oven. Use a small amount of olive oil to coat the sides of a 9x13 baking dish or a 3 quart dutch oven. I use my hands to coat all around.
Using a blender, puree together 2 tablespoons of melted butter, cottage cheese, 1 cup milk, mustard, smoked paprika, salt & pepper. Using a very large mixing bowl stir together the blender ingredients, remaining 3 cups milk, uncooked pasta, and the 3 grated cheeses. Pour it all into the buttered baking dish, cover with aluminum foil, and bake in the oven for 30 minutes.
Uncover the pan, sprinkle the top with the topping mixture which was set aside and bake, uncovered, for 30 minutes more, or until the top is lightly browned and bubbly. Remove from the oven and allow to cool for a few minutes before serving.
Notes
This recipe makes a large casserole to serve a crowd. You can half the recipe to serve 6-8 persons.
EASY PEASY MAC AND CHEESY
I just could not resist the “cheesy” title of this recipe but the name “Easy Peasy Mac & Cheesy” truly describes this terrific mac & cheese hack. No noodles to boil. No butter & flour roux to prepare. Just blend up a few ingredients, add in the dry noodles and bake. Truly, it’s that easy – who knew? I’m amazed I never before knew of this quick method. It works beautifully and tastes delicious. And who doesn’t love a hot macaroni & cheese with a crispy topping of panko bread crumbs and our San Miguel Mexican nut & spices?
I can’t remember the last time I made homemade macaroni & cheese. True confessions, I used to make the infamous Kraft Mac & cheese out of the box for my kids when they were young – often. Knowing now what goes in to that powdered orange “cheese” I cringe at the thought, yikes.
Now that my boys are grown, my husband and I don’t typically eat foods like mac & cheese but every so often there is an occasion that calls for a delicious casserole of hot cheesy goodness. It is a great side to serve to a crowd and because it is a well loved favorite, it is typically the first dish to empty out.
The next time you need a large casserole to serve a crowd, try this simple mac & cheese. This recipe can serve 10-14 persons so you can always half the portions to make a smaller casserole. Or make one and freeze the other. Enjoy!
Margie Bruner
owner of Glory Kitchen
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Yield: 10 - 14 servings
Ingredients
Instructions
Notes
This recipe makes a large casserole to serve a crowd. You can half the recipe to serve 6-8 persons.