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Mimi’s Southern Style Mac N Cheese Recipe

Ingredients

How to make it

  • Grate 16 oz of Colby Jack cheese, put in separate bowl. Grate 3/4 of Le Gruyère, put in separate bowl. Grate 1/2 block of frozen Velveeta, put in small bowl.
  • In a blender add cottage cheese, eggs, evaporated milk, goat cheese, nutritional yeast yeast, paprika. Blend on high until mixture is well blended. Add torn pieces of American cheese, Velveeta, and half of each of the remaining shredded cheeses, reserving the remaining for topping. Blend again on high until well blended. Scrapes sides down.
  • Prepare pasta in salt water and cook until about 75% done, reserve about a cup of pasta water.
  • In a large baking dish, butter bottom of dish and sides. Mix together remaining shredded cheeses. Pour drained pasta into baking dish, blended pour cheese mixture on top, stir gently, add two to three tablespoons of pasta water and gently stir. Top with remaining shredded cheeses.
  • Bake at 350 degrees for 25-35 minutes. Enjoy!
  • Variations: add bits of cooked bacon, cubed ham, cubed sausage for added protein.

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The Cook

Mimi0E San Diego, CA

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