This creamy dreamy mac and cheese is exactly that. Creamy and dreamy and a recipe your kids will thank you for but one that you shouldn’t make too often because you know..carbs..white flour etc. I made this yesterday for my kids and they devoured it. Now they only have to wait another 6 months to see it again. Ahaha.
I am immensely lucky to be surrounded by great company on social media. So sad. I know. We are living in a digital world though and some of the people that I have access to, I never would have before. I admire them, respect them and love their work ethic. They inspire me. What better company can one ask for? In real life though..I am surrounded by a right bunch of.. (Just kidding! Please don’t watsapp me. Just a joke. Just a bit of bants.). What I am saying is, aren’t we lucky? So incredibly lucky to be able to see the work of some really awesome people and get the chance to connect with them. People who are really making huge changes in their lives and those of others. People who are helping their communities and neighbours. People who are risking their lives to help those in war torn countries. The people who inspire me are those who go out and change the world. I am not impressed by the normal instagram feed but those people who beaver away in the background and really change lives. They really want to leave a legacy and care about the life after this one. They are basically serving the Ummah. They are my kind of hero.
I have been getting these insane headaches on this cleanse thing I am doing. So yesterday I was reading about how peppermint oil can help with them. So can grape juice. So I ate some grapes. They really helped. I figured that a lot of grape juices would be loaded with sugar. Not all of them but I was at home so it was just easier to eat grapes. Ok..bye. I need to stop talking.
Anyhow, I hope you enjoy this recipe!
Creamy dreamy Mac and Cheese
- 160 g cottage cheese
- 150 ml double cream
- 115 g Philadelphia cheese
- 1 tsp dry mustard
- 1 tsp garlic powder
- A pinch of nutmeg
- 1 tsp salt
- ¼ tsp white pepper
- 4 tbsp butter
- 250 ml whole milk
- 450 g cheddar grated
- 500 g elbow pasta cooked 2 minutes less then according to pack instructions
In a blender add the cottage cheese, cream, philadelphia, dry mustard, cayenne, nutmeg and salt and pepper together until smooth.
In a large pot add the butter, cheddar cheese, milk and pasta. Stir together until the butter is fully melted, then add in the cottage cheese mixture.
On a very low heat simmer the pasta for 3-4 minutes.
Philadelphia is cream cheese
Adapted from this recipe from the New York Times. You could of course add a lid of cheese too!