Creamy Macaroni and Cheese
This is a recipe that I found on the New York Times cooking website and have adapted somewhat. In this case it is not a healthier dish than the original but it is delicious and easy! 2 tablespoons butter (divided) 1 cup full fat ricotta cheese 2 cups 1/2 and 1/2 1/4 pound cream cheese 2 teaspoons Dijon mustard Pinch cayenne (these are both optional--I actually forgot them) Pinch nutmeg 1/4 teaspoon black pepper 1 pound sharp or extra-sharp cheddar cheese, grated (I used Hook's white cheddar) 1/2 pound elbow macaroni (I used 2 different whole wheat pastas and it came out fine) 1/4 cup Panko bread crumbs Use 1 tablespoon butter to grease a 9 inch square baking pan. In a blender, puree ricotta cheese, cream cheese, 1/2 and 1/2, mustard, cayenne, nutmeg, and pepper. In a large bowl, combine all but 1/4 cup of the grated cheese, the liquid mixture and uncooked pasta. Pour into the prepared pan. Cover tightly with foil and refrigerate for a few hour...