This is how I make Macaroni and Cheese.

And now that school is in full swing I am making lots of it.

This is Rebecca practicing her tiny violin.

I try hard not to over schedule our family yet we frequently find ourselves in a dinner time crunch. Especially on days when Becca goes to her violin lessons and learns how to play her tiny 1/10th size Suzuki violin right at the time of day when I should be making dinner.
So part of my school year survival plan includes making lunch the night before, making dinner when the baby naps, and always making enough dinner on Tuesday that we have enough to just walk through the door on Wednesday after violin and sit down to eat without fuss.

 

This Mac and Cheese  fits all those requirements.  It’s a spin off of an older recipe, from one of my favourite cookbooks and one of my very first blog posts. I especially like that it’s full of really good old ivanhoe cheese and calcium rich, full fat cottage cheese. There’s also an onion hidden in there along with mustard because I really like mustard. We use gluten free corn noodles, but please feel free to use what ever you have on hand.

Start by heating your over to 350.

 

You’ll need:

2 cups cottage cheese (that’s the whole tub)

1 ½ cup milk

1 tsp dried mustard

¼ tsp nutmeg

½ tsp salt

¼ teaspoon ground pepper

1 medium onion finely chopped 

1 block of extra old sharp cheddar grated

3 cups uncooked elbow macaroni (we use corn pasta)

I use the food processor for most of this.

I shed my onion, grate the cheese in, add the milk, cottage cheese, spices and whizz it all together.  Then in a large bowl I mix in the uncooked noodles. Next I pour it into a well buttered pan, cover it with foil and stick it in the oven for 45 minutes. The noodles will cook it the mixture.

So good! I serve it with veggies, this week its broccoli.

It freezes, stores in the fridge, can be eaten right away and most importantly everyone eats it happily! Thank Goodness, now we can get back to the violin.

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