Baked Macaroni & Cheese

We had a potluck last night and I thought a little mac n cheese would be a way to warm us up while we sit on the docks and socialize.  It was a big hit and the whole dish was gone gone gone… Here’s what I did.  


  • 1 lb macaroni – cooked al dente
  • 3 eggs, blended
  • 2 cups milk
  • 1 stick butter
  • 1/4 cup flour
  • 1/2 cup cottage cheese
  • 1/2 lb mozzarella cheese
  • 1/2 lb cheddar cheese
  • 1/2 cup parmesan cheese
  • 1/2 cup romano cheese
  • 1/2 cup provolone cheese
  • 2 tsp dry mustard
  • 1/2 tsp cayenne pepper
  • 2 Tbsp panko bread crumbs
  • salt & pepper to taste

Cook macaroni per package directions until al dente, rinse and place in a 9×13 pan and set it aside.  While pasta is cooking, combine eggs, milk, cottage cheese, dry mustard and cayenne pepper. Stir well.  In skillet, melt butter and add flour, to create a rue.  Turn off the heat and while stirring, slowly add milk, egg, spice mixture to the rue and let it slow cook for 2-3 minutes, it will thicken some more.  Add grated cheeses, stirring constantly throughout the process.  Once all cheeses are well stirred into the milky mixture, pour over the pasta and stir.  Sprinkle the panko bread crumbs, a little extra grated cheddar and romano cheeses and a sprinkle of chili and garlic powder on top.  Place a couple dabs of butter on top of the panko crumbs and bake for 30 minutes at 375.


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