Just like my last post, this one has been sitting around as a draft since April 1st. Eesh. Fortunately, after posting this one, I’m all caught up and can start whipping up some brand new posts. I found this recipe on a new-to-me blog, A Duck’s Oven.
12 oz mini penne pasta (or whatever pasta you’re into)
1 1/2 cups sharp cheddar cheese, shredded
1 tbs green onion, chopped
1/2 tsp ground mustard
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
1 cup light sour cream
1 cup cottage cheese
1/2 cup milk
1/4 cup butter, melted
1/4 cup Panko bread crumbs
1/4 tsp paprika
Preheat the oven to 350 degrees F. Cook pasta according to package directions.
Once the pasta is done, drain and return it to the pot it was cooked in. While it’s still hot, mix in the shredded cheese.
Combine the ground mustard, garlic powder, salt and pepper in a small bowl.
Add the sour cream, cottage cheese, and milk to the pasta and mix thoroughly. Add the spice mixture and green onions and mix until combined.
Lightly grease a 9×13 inch pan and spread the mac n cheese into the dish.
Combine the melted butter, bread crumbs, and paprika and sprinkle evenly over the top. Bake for 30 minutes until it’s bubbly, and the bread crumbs have browned. If the bread crumbs aren’t browned enough for your liking, broil it for 30 seconds or so. Top with additional green onions and serve.
This is really good as is, but could only be improved by the addition of, say… bacon? Or broccoli? Whatever you’d like. Enjoy!