Macaroni and Cheeeeze!

So I was fortunate enough to have a great day to host the soccer team's pasta dinner last night at my house.  I was thrilled to have a beautiful day to set up tables outside and eat after their team practice.  Team parents rotate houses to feed the girls every night before a game so we all get to host!  So, me being a newbee parent to high school soccer started picking my brain for something different as I tend to do that ... food wise anyway!  Lol! 

The girls were really great and showed tons of gratitude which of course ranks really high with all parents!  I love the team bonding off the field and the fact that they actually talked to us was just plain cool.

So here is what they loved ... a simple mac and cheese! I have to say when cooking for a large group, I go with the most basic recipes.  I confess, I didn't use whole wheat elbows for this dinner.  I have made it for my family with whole wheat ... they had no idea it wasn't the plain noodles they always like.  So, try it without the whole wheat or venture into the "other" kind of noodle if you want to take it out of your comfort zone :)  Of course, we had 5 pounds of regular penne with vodka sauce, meatballs, garlic bread, tons of salad, bread, a really easy chicken scampi (recipe for another day!), watermelon (really good for refueling muscles), and the best cookies ever:  pumpkin cookies ...


Macaroni and Cheese
Makes: 4 servings
Active Time: 25 minutes
Total Time: 55 minutes

Ingredients
3 tablespoons plain dry breadcrumbs
1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
2 cups shredded extra-sharp Cheddar cheese
1 cup low-fat cottage cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper, to taste
8 ounces (2 cups) whole-wheat elbow macaroni, or penne

Preparation

1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
2. Mix breadcrumbs, oil and paprika in a small bowl.
3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. 
4. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
5. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish.  Top with the remaining pasta; sprinkle with the breadcrumb mixture.
6. Bake the casserole until bubbly and golden, 25 to 30 minutes.

Tips & Notes:
Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes.


Kids love pasta!  A great way to get the carbs into their bodies for their event tomorrow!  Make sure you get some protein into them to help them absorb these carbs! 

Have an awesome weekend!
Krista