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MODERN MACARONI AND CHEESE Recipe

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This recipe for MODERN MACARONI AND CHEESE is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. tubular pasta, such as macaroni or penne
2 medium carrots, cut into 1/4" rounds
5 oz. broccoli, peeled and diced
1/4 lb. zucchini, diced
1/2 c. frozen green peas, thawed
1 c. cottage cheese
1/4 t hot pepper sauce
4 oz. cheddar cheese, grated
1 T parmesan cheese
1 T dijon mustard
salt and pepper
4 oz. mozzarella cheese, grated
Directions:
Directions:
Cook pasta in a large saucepan of boiling, salted water, 4 minutes. Add carrots and cook 2 minutes. Add broccoli and cook 2 minutes. Drain pasta and vegetables, reserving 1/2 cup cooking liquid. Return pasta and vegetables to sauce pan. Add zucchini and peas.
Blend cottage cheese, reserved pasta cooking liquid, mustard and hot pepper sauce in processor until smooth.
Stir cottage cheese mixture into pasta and vegetables. Season with salt and pepper.
Mix in cheddar and mozzarella cheeses. Transfer to greased casserole dish. Top with parmesan cheese.
Bake at 400º for 20 minutes.
Personal Notes:
Personal Notes:
Kathy is the wife of Rev. George Randle who served Chandler UMC from 1966 until 1978.

 

 

 

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