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Macaroni & Cheese (from The Spice Kitchen)

This version of mac & cheese doesn't require boiling the pasta first. If you get a hint of pepperoni, you’re not wrong—anise and basil are the flavors that give pepperoni its distinctive flavor. Feel free to come up with your own spice combinations. See variations below.

  • 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
  

Method

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.

—From The Spice Kitchen: Everyday Cooking with Organic Spices by Sara Engram and Katie Luber with Kimberly Toqe/Andrews McMeel Publishing     click for book review

more pasta recipes        more chef & cookbook pasta recipes      more about mac and cheese - with recipes

 
 

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