Mac and Cheese

Danielle B
By Danielle B Latest Reply 2010-05-24 10:36:55 -0500
Started 2010-05-22 16:39:28 -0500

1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 teaspoon ground mild chile pepper
1 teaspoon anise seed
1 teaspoon dry mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces extra sharp cheddar cheese, grated
8 ounces Monterey Jack cheese, grated
1/2 pound elbow pasta, uncooked
1/4 cup plain breadcrumbs
1/4 cup freshly grated Parmesan cheese
1 teaspoon basil
1 tablespoon olive oil

Preheat the oven to 375°F. Blend the cottage cheese, milk, chile pepper, anise seed, mustard, salt, and pepper in a blender until smooth. Pour the mixture into a large mixing bowl. Stir in the cheddar cheese, Monterey Jack cheese, and pasta. Grease an 8-inch square or round baking dish. Pour the pasta mixture into the dish. Cover the pan tightly with aluminum foil and bake for 40 minutes. While the macaroni and cheese is baking, mix the breadcrumbs, Parmesan cheese, and basil in a small bowl. Add the oil and toss to combine. Remove the macaroni and cheese from the oven and carefully stir. Evenly sprinkle the breadcrumbs on top of the macaroni and cheese. Return the macaroni and cheese to the oven and bake, uncovered, for 10 minutes, or until browned. Let cool for 10 minutes before serving.

Serves 6 to 8
Variations: Substitute fennel seed for the anise seed and tarragon for the basil. Add a teaspoon of mild chile pepper and omit the breadcrumb topping.

TD&N Nutrient Analysis: Calories: 571; Total Fat: 32 g; Saturated Fat: 19 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 6 g; Cholesterol: 84 mg; Sodium: 928 mg; Carbohydrates: 38 g; Protein: 32 g; Fiber: 2 g
TD&N Tip: Try increasing the number of servings or use reduced-fat cheddar or Monterey Jack cheeses.

Recipe used with permission from The Spice Kitchen: Everyday Cooking with Organic Spices by Sara Engram and Katie Luber with Kimberly Toqe/Andrews McMeel Publishing,

COMFORT FOOD! This is good source od protein so you can eat it as a mail dish or in smaller portions as a side-dish. The nutrition facts are listed above. Enjoy and I am not sure about not using skim milk. I just think they wanted it to be creamier and it requires the fat from the milk to accomplish that. You can try it wither way in my opinion.


4 replies

Emma2412 2010-05-23 14:53:43 -0500 Report

The only thing that would affect my readings after this meal is the white pasta. It does crazy, nasty things to my readings. But since this recipe sounds so good, I'll look around and find something I can have in its place. I have to do my research on finding a pasta I can have, anyway. I've just been lazy about doing it, especially since I found out about quinoa which only raise me 2 beautifully skinny points.

Emma2412 2010-05-23 14:54:29 -0500 Report

Oh, sorry. I take it back. The breadcrumbs would bother me, too. I didn't see that ingredient until after I posted.

RAYT721 2010-05-22 21:03:43 -0500 Report

Danielle… keep the recipes coming!!! Now I just wish I could get you to cook for me. :)

Danielle B
Danielle B 2010-05-24 10:36:55 -0500 Report

Emma and Ray,

Try a wheat pasta Emma. It may not effect BS as mush and you can certainly leave off hte bread crumbs. They are just for design anyway. It is all in the appearance of the food for most of these recipe/resturant articles. So have a little and try the wheat pasta and no bread crumbs!


LOL You and your wife would love that but I do not do the dishes if I cook! I do that at home already. And I do not think it is a good food to send through the mail even UPS. :)


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