Mozzarella Mac N Cheese
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Seeing this item made me think of my 'pizza mac n cheese' that I make ...all the time. So I feel like sharing it.
It's based off this recipe from Terry Crews.
It's radiatore pasta, cottage cheese, sour cream, and 'Mexican' mix shredded cheese (it just happens to be the one we keep on hand since it's rather versatile, but using mozzarella would be badass). Then I add frozen spinach, canned diced tomatoes, Italian herbs, garlic powder, salt, pepper, and a drizzle of olive oil. (Chopped green onions are also AWESOME in it!) Plop it into a greased bakeware dish, top with more cheese. Bake at 350F for 20-30 minutes (depending on how much you've made).
(I don't actually measure stuff out, I go with what looks right to me.)
Sounds delicious!
[tot=MoonCat83] [egg=MoonCat83] [tp=MoonCat83]
I love calorie dense foods. I can eat fewer times, because it stays with you. I might add green chile to the mix, I want to develop a tolerance.
Have you guys seen this Pizza tortellini bake? It looks so good!
It was a mistake reading this forum a couple hours before my lunch break LOL. That looks absolutely delicious! I'm a horrible cook but I'll give it a try sometime!
- Yay, another person who doesn't measure stuff out. :P That recipe looks delicious, but I would skip the cottage cheese (can't stand the taste or texture). I think bell peppers would be a great addition. For an extra kick, jalapenos would be good.
- That recipe is an interesting idea. But, it would take me a few hours to make since I make marinara sauce from scratch. XD
If I'm making spaghetti or something like that, I usually make it from scratch, too. But for a quick weeknight meal (I have a full-time job, business, and a toddler) I will totally use a jar of something, if it's a pasta bake and the sauce isn't the star of the meal. I like to take a jar of good sauce, add some seasonings, and toss it with frozen ravioli, a bunch of spinach, top it with mozz, and throw it in the oven. Easy peasy. I love love love to cook and cook almost everything from scratch, but yeah, some days I just don't have time/energy, haha.
- That's understandable. When I don't have much time or am sick, I like to use a jar of Alfredo sauce or a bit of butter with pasta. I can't use jars of marinara because I can't stomach the chunks of onions in there. :x
Do you have an immersion blender? They are AWESOME for making sauces and soups creamy and chunk-free. You can get them super-cheap these days. I got mine as a gift (wasn't one of those things I would've bought myself) and OMG IT IS AMAZING and I don't know how I lived without it. xD
oh. oh god. /bookmarks
Cottage cheese could easily be replaced with ricotta. :)
Yessss, ricotta and cottage cheese are pretty well interchangeable, depending on your preferences. The ricotta is a little more dry and doesn't get as gooey, but adds a little something!
- I've never heard of an immersion blender. I looked them up, and it looks helpful, especially the ones that have the whisk attachment. I'll buy one in the future, thank you! c:
- Oooh, I like the idea of using ricotta! And that's good to know that I can use that instead of cottage cheese.
Worth every penny! I lost part of my whisk attachment (sadface) but mine also has a mini food processor attachment that's pretty cool! I mostly use it for the immersion blending, though. So much easier for creamy soups than dumping it in a traditional blender.
Worth every penny! I lost part of my whisk attachment (sadface) but mine also has a mini food processor attachment that's pretty cool! I mostly use it for the immersion blending, though. So much easier for creamy soups than dumping it in a traditional blender.
If you use a wetter ricotta, it should work out just fine. If using a drier one, maybe add a little more sour cream. Now I want to try it with ricotta. (I always have cottage cheese on hand though!)
This looks delicious! I have the hardest time finding radiatore pasta though! And it's one of my favorites to use!
