Janelle’s Famous Macaroni and Cheese
(from kaitlynr’s recipe box)
This is my favorite recipe for Macaroni and Cheese, a real comfort food. Every pot luck has to have a big crock of it or I feel like something is missing! I have found that Gluten Free large elbow macaroni works just as well as wheat pasta. (Tinkyada Joy or Quinoa Pasta are best) Use real butter and half and half or you will sacrifice the rich flavor. Like Julia Child said: “The only time to eat diet food is while you’re waiting for the steaks to cook.” Come to think of it, this dish would be GREAT with steaks!
Source: RecipeThing user MOCAJanelle
Categories: Dinner Dish
Ingredients
- 1/2 cup real butter (1 stick)
- 1/2 cup Janelle's all purpose gluten free flour
- 2 cups milk or half and half
- 3 eggs, well beaten
- Salt
- Pepper
- 2 cups cottage cheese (16 ounces)
- 4 cups colby-jack cheese, grated (1 pound)
- 1 pound dry gluten free elbow macaroni or pasta curls
Directions
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Pre-heat your oven to 350 degrees. Butter a large casserole dish (I use the removeable crock from my crockpot, later it can be put back into the base to keep the dish hot.)
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Heat the milk in a large saucepan to a boil.
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While it is heating, melt the butter in a small saucepan or skillet. Whisk in the flour using a wire whisk. Cook on low heat for about 1 minute, try not to let it brown.
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Whisk this butter mixture into the hot milk, stirring constantly over medium/low heat until the mixture has thickened, stirring constantly.
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Remove from heat and allow to cool a little. Add the beaten eggs, seasonings, and cottage cheese. Stir in the grated cheese.
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Cook pasta according to package directions. Drain.
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Pour cooked pasta into buttered dish. Pour sauce over and gently turn to coat all pasta. Bake 30 minutes or until heated through and has a nice brown crust on top.