I will be the first to admit I much prefer Kraft Blue Box over homemade mac and cheese. I have yet to find a mac and cheese recipe I loved. It always is missing something or tastes grainy. This one was the same, but Adam and Maddy gobbled this right up so I decided to share it because obviously it’s just my taste buds with this one.
- 12 oz. small shell pasta
- 3 cloves garlic, minced
- pinch of nutmeg
- 1/8 tsp dried mustard
- 8 oz shredded smoked gouda cheese
- 2 oz shredded Parmesan cheese
- 1/4 cup milk
- 4 oz. blended cottage cheese (I use a immersion blender to blend the chunks out of the cottage cheese)
- 2 Tbs unsalted butter, at room temperature
- salt and pepper to taste
Bring a large pot of water to a boil, and cook pasta to al dente.
Drain the pasta but save 1 cup of pasta water.
Add garlic, mustard and nutmeg to pan and return pasta. Add cheese and stir until well combined.
Stir in cottage cheese, butter and milk. Stir until the cheese is all melted and everything is creamy and smooth. Season with salt and pepper and serve.
© 2012, Carrie. All rights reserved.