Bake at 350 degrees until bubbly and pasta slightly crisp at the edges. Stir until all pasta is covered in sauce. In small bowl, mix cottage cheese, sour cream, beaten egg, and grated cheddar.

Drain pasta (do not rinse) place in large bowl. This is part of a series in which Melissa Clark teaches you how to cook with pantry staples. Ingredients 4 cups uncooked pasta 8 Tablespoons butter 6 Tablespoons flour 1 1/2 cups whole milk 1/2 cup heavy whipping cream 4 cups shredded cheese I used a blend of two cheeses 2 teaspoons salt 2 teaspoons white pepper 1 teaspoon paprika 1/2 teaspoon cayenne Instructions Preheat oven to 325F Grease a 9 x 13 casserole dish. In salted water, boil pasta according to package directions. Then serve it up in front of the TV, and don’t forget to hand your tween the remote. Let rest for at least 10 minutes before serving this gives the pasta a chance to absorb all the milk. Combine the pasta, water, milk, Dijon, sea salt and garlic powder in a large stockpot. Panko makes the topping nice and fluffy-crisp, sort of like an edible shag carpet, but if you don’t have bread crumbs, just sprinkle the top with the Parmesan and more Cheddar so there’s a nice even layer.īake for 20 minutes, then increase the heat to 450 degrees and continue to bake until the top is golden brown, about 20 to 30 minutes longer. Scatter the mixture over the top of the macaroni. To make the bread crumb topping, melt 4 tablespoons butter and stir in ½ cup grated Parmesan and 1 ½ cups bread crumbs. Pour the milk mixture over the macaroni and cheese in the pan. I didn’t have that much Cheddar, so I used up all the cheese ends in the fridge (except the blue cheese, which my daughter would not have appreciated, but if you would and you have it, feel free to add.) I also added goat Brie, Gruyère, Manchego and what I think was Monterey Jack, but I honestly can’t remember. Scatter 1 pound (5 cups) grated Cheddar on top.

Easiest mac and cheese ever