Pasta, Side Dishes

Herbed Macaroni 'N' Cheese

  • 1 tablespoon Margarine
  • 3 tablespoons Flour, all-purpose
  • 2 cups Milk
  • 1 teaspoon Marjoram
  • 1/2 teaspoon Thyme
  • 1/8 teaspoon Nutmeg
  • 1/8 teaspoon Paprika
  • 1 tablespoon Dijon mustard
  • 1/2 cup Cheese, Parmesan
  • 7 ounces Elbow Macaroni, cooked and drai
  • 1 cup Cottage cheese

    • In a large saucepan, melt margarine. Stir in flour until smooth. Gradually add milk, stirring constantly. Bring to aboil over medium heat; boil for 2 minutes or until thickened. Add marjoram, thyme, nutmeg and paprika; stir until blended. Remove from the heat. Stir in mustard and 1/3 cup Parmesan cheese; mix well. Add macaroni and cottage cheese; stir until coated. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 30 minutes or until top is golden brown. Yield: 4 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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