Thursday, April 16, 2020

Easy Cheesy Macaroni and Cheese #recipe @LucyBurdette

LUCY BURDETTE: One day we'll come out the other side of this virus and maybe we won't all crave comfort food and special treats. Then we can go on a diet together! But not I'm sharing an easy macaroni and cheese dinner that started as a recipe on the New York Times Cooking site. It's not only delicious (both kids and adults approved), but you don't have to cook the pasta ahead of time so fuss and muss are reduced. It can, and probably should, be prepared ahead of time up to the baking so the pasta can begin to absorb the liquid. 


1 cup cottage cheese
2 and 1/2 cups milk
1 teaspoon dried or French mustard
1 pound cheese, grated (sharp cheddar as base, but leftover bits and pieces of gruyere, mozzarella, etc are okay)
Pinch of cayenne or hot sauce
1/2 pound elbow or other small macaroni

Butter an 8" by 8" square pan, or a 9 inch cake pan or baking dish. 

Whir the first three ingredients together in a blender or food processor and transfer to a large bowl. Stir in the grated cheese and hot sauce. Mix in the dry pasta. Pour this into the prepared pan, cover with foil, and refrigerate for one to four hours. 

Bake at 350 for half an hour. Remove the foil and bake another 20 to 30 minutes until bubbly and browning. 

Only two and a half months until the next book in the Key West food critic mystery series will arrive in bookstores everywhere! THE KEY LIME CRIME (July 2020) is available for pre-order now!

You can order it at an independent bookstoreBarnes and Noble, Amazon, and anywhere books are sold!


  1. I love mac and cheese and this sounds and looks so good. Yes, we are craving more comfort foods these days aren't we?

    1. Sure is true for me! I give in to that urge, but trying to exercise more too!

  2. What a clever idea to leave out the need to pre-cook the pasta!

    Everyone stay safe and well.

  3. This looks so good. Will have to try this one.