Necessity is the mother of invention. And I do believe the sister of invention is creativity. The two are very closely related anyhow. Well, those ladies, along with four hungry children were all in my kitchen several months back. I needed dinner, fast, and the meal I planned had fallen through. The wheels turned, the digging in the refrigerator began, and a recipe was born. To this day, my kids all squeal in delight when I tell them Cottage Mac and Cheese is what’s for dinner.
Cottage Mac and Cheese
by Blessed Roots Farm
This recipe feeds at least four hungry kids and one mom. Adjust amounts to make it feed your family.
4 cups dried whole wheat macaroni noodles (or equivalent amount of any pasta)
1 32 oz. container of whole milk cottage cheese
1/4 c. organic butter
1/4 – 1/2 c. whole milk
3 cups fresh spinach, chopped
4 large carrots, peeled and grated
(Adding any leftover meat is completely optional, and quite yummy!)
Freshly ground black pepper and freshly grated parmesan or romano cheese are delicious garnishes.
Fill a large stock pot about 2/3 full with water, and bring to a boil. Add the macaroni noodles (and optional leftover meat if it is frozen) and set the timer so you don’t overcook them :). While the macaroni is cooking, shred the carrots. Toss the shredded carrots in the macaroni water. While the noodles and carrots cook, chop the spinach. Add the chopped spinach (and any leftover meat if it is refrigerated) and stir. By this time, your noodle timer should be just about to beep. When your noodles are cooked, drain the noodles and veggies in a colander with fine holes, so you don’t lose half of your veggies. Pour the noodles and veggies back into your stock pot and place over low heat. Add butter and stir until melted. Then, add the cottage cheese and the milk. Add enough milk to get the pasta to the consistency you prefer. Top with fresh ground pepper and freshly grated parmesan or romano cheese.
Sounds so weird, I know. But they LOVE IT. And it doesn’t come out of a box!