Every once and a while, I like complicated stuff.
Popcorn with truffle oil and Inca fire salt.
Homemade coconut ice cream.
Champagne risotto with roasted artichokes, wilted spinach and goat cheese.
Yeah, stuff like that.
And other times, I like taking something that should be easy and turning it into something else entirely.
Baked Mac & Cheese is nothing new or even slightly revolutionary by any stretch of the imagination.
Doubtless your mother or Grandma has made this for you in the past. It's a comfort food with an adult twist (I have an vodka edition of this hiding somewhere in my kitchen, I should find that - even more adult!)
Easy to make Gluten Free (as really most things are when you think hard enough on them) by using GF pasta (just don't cook the noodles at long, they loose a lot of their structure, also, try brown rice pasta, it seems to hold its own better while baking).
500g dry pasta
1/2 cup butter - divided
1/4 flour
2 cups milk
1 teaspoon sugar
3 tablespoons cheese whiz
3 cups shredded cheddar cheese - divided
1/2 cup sour cream
1 1/2 cup cottage cheese
1 1/2 fine breadcrumbs
Preheat oven to 350 degrees F.
Cook pasta.
In a medium saucepan, melt half the butter and whisk in flour and milk, forming a think paste.
Add sugar, cheese whiz and 1 cup shredded cheddar cheese, stir to melt and combine.
Stir in sour cream and cottage cheese, stir to combine well.
Drain pasta and add to cheese mixture.
Pour into casserole dish.
In a small down, add the rest of the shredded cheese and all the breadcrumbs.
Melt the other half of the butter and pour over crumbs.
Add to the top of the pasta and bake for 30 - 40 mins.
** I added chopped bacon to this dish, which is awesome, but not necessary.
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