Things have been a bit crazy! I have been working a ton, and racing my bike. It's that time of year where mornings are nippy even though they might give way to 80 degree days. I'm reluctant to admit Fall is here, at least I would be if it weren't for the comfort food.
I made the gluten-free mac and cheese for a meeting my cycling team has every month. Huge hit even among those that are not gluten-free.
Mac and cheese:
Serves 8 hungry cyclists
Preheat oven to 350 degrees Fahrenheit
1 1/2 bags Tinkyada elbow or shell pasta (Tinkyada is awesome brown rice pasta BTW)
1 16 oz container of low-fat cottage cheese
3 cups grated sharp cheddar cheese (divide into 1c and 2c)
Boil the pasta in enough water to leave the pasta about an inch under the surface. Cooking will take about 12 minutes. When the pasta isstill slightly chewye (thin of uncooked pasta when you slice a pice in half, drain the pasta but leave a little bit of water (total: 1/4 c or so) in the pot with the pasta. Mix in the 2 c. cheddar and cottage cheese. pour the macaroni and cheese mixture into a 9x9 (placing parchment paper in the bottom prior to pouring miture in is great for cleanup...) and sprinkle the remaining cheese over the top. Bake at 350 for about 20 minutes, and then turn the oven to broil. Broil until cheese on top is browned, about 3-5 minutes depending on oven.
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