Un-Paula Deen Mac-n-Cheese

I make a conscious effort to not let small things bug me.  And it takes a lot of effort.  I still want to stick a poker in my eardrum, however, when Paula Deen says 'oil.'  It comes out "AHHHL."  I get that she's a Southerner; I just feel like she could make an 'O' sound if she really tried.

One of the more puzzling pairings was when Ms. Deen did segments on the Today show with Al Roker.  How was it ever a good idea for those two to be giving America tips on what to eat?  It reminded me of the church cookbook my dad gave me: In the 'Salad' chapter there was a recipe that called for chopped-up Snickers bars.  Good salad.

Giada De Laurentiis did have some good recipes when she did segments on Today.  I was even able to overcome her overly dramatic pronunciation of Italian words.  "Beautiful BUffala MOZZaRELLa." What ruined her for me was our friend Scott who pointed out how disproportionally short her arms are. Unfair but true.  He tucked his elbows to his side and pretended to cook with only his forearms.  It was hysterical and I now can't look at Giada the same way;  We had no choice but to break up.

One of the multitude of magazines I receive is Cooking Light.  It's actually one that I pay for (Mags for Miles accounting for the bulk of the rest).  I love how the Paula Deens of the world love to make their dishes more luscious with BUDDER and AHHHL, but Cooking Light does the exact opposite.  Their Baked Mac-n-Cheese here is proof.  Instead of loads of cheese or cream, the base of this dish is low-fat cottage cheese, pureed in a food processor.  Pair this with the new-fangled pastas with extra fiber, protein and vitamins and the result is a mac-n-cheese I'm pleased to give my kids (and, OK, myself).

Baked Mac and Cheese

1 (12 ounce) package macaroni (I used Ronzoni Smart Taste "With 2.5 x the Fiber!")
1 (16 ounce) carton low-fat cottage cheese
1/2 cup finely shredded sharp cheddar cheese
1/2 cup grated parmesan cheese, divided
salt and pepper, to taste
cooking spray
1/2 cup panko (I pre-browned the panko in a skillet with 2 teaspoons olive oil (AAAHL)
1 tablespoon minced flat leaf parsley or 2 teaspoons dried parsley

Blended cottage cheese, who knew?

Where's the BUDDER?  Just pureed cottage cheese and very little cheddar and parmesan.

1. Preheat oven to 375 degrees.

2. Place cottage cheese in a food processor; process until smooth.  Combine cottage cheese, cheddar cheese, 1/4 cup Parmesan cheese, salt and pepper in a large bowl.

3. Meanwhile, cook pasta according to package directions, drain and add to bowl with cheese mixture.  

4. Combine pasta and cheese well and spoon into a 11x7-inch baking dish coated with cooking spray.

5. Heat 2 teaspoons oil in a skillet; toast panko until golden brown.  Remove from heat and combine with remaining 1/4 cup parmesan and either fresh or dried parsley.  Sprinkle evenly over pasta mixture and bake at 375 degrees for 10-12 minutes.  

Done and done. 

If Carter ate cheese, this would be in the family dinner repertoire for sure.  Alas, he doesn't, so it isn't.  But when he's gone?  Semi-family dinner.  This actually went over so well this time that I might buy little thermos cups to send this mac-n-cheese for lunch.  

Again, for something to bring a family who needs a meal?  I think this would be great.  Vodka optional.  

Lilac season!  Free bouquet of the week.

X2. (Actually X6; our house is full of lilacs.  It's dreamy).  Searching for the re-blooming lilacs I've been reading about.  Talk about a dream come true; 

When re-blooming peonies are an actual thing, I'll be done.

Hold the door for the person behind you. 

XO, 

Leah