Baked Macaroni and Cheese
Fresh baked macaroni and cheese is too delicious to resist!!
INGREDIENTS:
16 ounces elbow or medium shell pasta
24 ounces evaporated milk
3 cups shredded extra sharp Cheddar
2 cups shredded mozzarella
1 cup Shredded parmesean
1 cup nonfat cottage cheese or cream cheese at room temperature
3 teaspoons corn starch
1 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon ground pepper
DIRECTIONS:
- Cook noodles according to package directions.
- While noodles are cooking mix cheeses, corn starch, and seasonings in a large bowl.
- Strain noodles and add to another large bowl with evaporated milk and cottage cheese. Mix well to combine.
- Add 2/3 of the cheese mixture to the noodles and mix.
- Transfer noodle mixture to a 9×13 dish.
- Sprinkle remaining cheese on top in an even layer.
- Cover with aluminum foil and bake at 350 for 30 minutes.
- Remove foil and bake for 5-10 more minutes to melt cheese.
- Allow to rest 5 minutes before serving.
- Enjoy!