Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
15
Moderate
Nutrition per serving
Calories418.3 kcal (21%)
Total Fat24.7 g (35%)
Carbs27.1 g (10%)
Sugars4.5 g (5%)
Protein23.1 g (46%)
Sodium492.6 mg (25%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
PREHEAT YOUR OVEN TO 375 F. I RECOMMEND USING THE UPPER RACK BY THE WAY. IT HELPS IT GET CRISPIER.
Step 2
USE 1 TABLESPOON OF YOUR BUTTER TO BUTTER A 9″ BAKING PAN, IT CAN BE SQUARE OR ROUND IT DOESN’T MATTER.
Step 3
IN A BLENDER OR FOOD PROCESSOR, COMBINE YOUR COTTAGE CHEESE, MILK, MUSTARD, CAYENNE AND NUTMEG UNTIL PUREED. SAVE ABOUT ¼ CUP OF YOUR GRATED CHEESE FOR THE TOPPING. THEN, IN A LARGE BOWL, MIX THE REMAINING GRATED CHEESE, MILKY CHEESE MIXTURE AND UNCOOKED PASTA. I RECOMMEND USING BLOCKS OF CHEESE INSTEAD OF PRE SHREDDED CHEESE WHENEVER POSSIBLE.
Step 4
POUR IT ALL INTO YOUR PAN, COVER IT TIGHTLY WITH TINFOIL AND BAKE FOR ABOUT 30 MINUTES. I RECOMMEND SETTING IT ON TOP OF A BAKING SHEET, JUST IN CASE IT “BOILS OVER” SO YOU DON’T MAKE A GIANT MESS.
Step 5
TAKE THE TINFOIL OFF AND MIX YOUR ELBOW MACARONI NOODLES INTO THE CHEESE SAUCE. THEN, SPRINKLE YOUR LEFTOVER CHEESE AND REMAINING BUTTER ON TOP. BAKE AGAIN, THIS TIME UNCOVERED FOR AT LEAST 30 MINUTES, OR UNTIL BROWN AND CRISPY. LET IT COOL FOR A FEW MINUTES BEFORE SERVING. SPRINKLE WITH BLACK PEPPER TO TASTE.
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