Monday, June 8, 2009

Mac and Cheese

I loved this mac n' cheese when I was pregnant with my boys. It is a tad healthier than plain ole' Southern style gooey scrumptionous!!

1 box elbows or whatever pasta you have in your pantry (I never have elbows)
Chicken Broth, Organic (add enough broth to measure two inches above pasta)
2 c. Ricotta Cheese, whole milk, all natural
milk
8 oz. Colby Jack, shredded
dash nutmeg
4 turns of sea salt grinder
1 tbsp butter
1/4 c. wheat germ
1/4 c. grated Parmesan
1/4 c. bread crumbs
1 tsp sundried tomato paste
1/4 tsp. lemon juice

-Cook pasta in chicken broth, drain when fully cooked (should not be a lot of broth to drain)
-Meanwhile in a saucepan add ricotta, melt with a some milk. Add colby, nutmeg sea salt. Sauce should be pretty thick but definitely a sauce. DO NOT BOIL!
-In a separate bowl, melt butter; add wheat germ and next four ingredients. (This is the crumb topping.)
-In 9x11 greased pan, add cooked pasta, cover with cheese sauce and mix slightly, enough to cover evenly.
-Add crumb topping evenly over entire pan
-Cook for 20 minutes at 350.
-Let rest for 10 minutes on trivet before serving.
YUMM-O!

If you want the recipe that sticks to your butt, let me know! There's lots of butter and velveeta! How could that be bad for you right?
:)

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