Recipe: Spiced-Up Macaroni and Cheese (no boil, blender)

SPICED-UP MACARONI AND CHEESE

"This version of macaroni and cheese doesn't require boiling the pasta first."

1 cup cottage cheese (not low fat)
2 cups milk (not fat free)
1 teaspoon ground mild chile pepper
1 teaspoon anise seed
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 oz. extra sharp cheddar cheese, grated
8 oz. Monterey Jack cheese, grated
1/2 lb. elbow pasta, uncooked
1/4 cup plain breadcrumbs
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried basil
1 tablespoon olive oil

Preheat the oven to 375 degrees F. Grease an 8-inch square or round baking dish.

Blend together the cottage cheese, milk, chile pepper, anise seed, mustard, salt and pepper in a blender until smooth.

Pour the mixture into a large mixing bowl. Stir in the cheddar cheese, Monterey Jack cheese and pasta. Pour the pasta mixture into the prepared baking dish.

Cover the pan tightly with aluminum foil and bake for 40 minutes.

While the macaroni and cheese is baking, mix the breadcrumbs, Parmesan cheese and basil in a small bowl. Add the oil and toss to combine.

Remove the macaroni and cheese from the oven and carefully stir. Evenly sprinkle the breadcrumbs on top of the macaroni and cheese. Return the macaroni and cheese to the oven and bake, uncovered, for 10 minutes, or until browned. Let cool for 10 minutes before serving.

Makes 6 to 8 servings
Source: The Spice Kitchen by Katie Luber and Sara Engram