This was really fun to do. A dear friend of mine has “camp” at her house for a week during the summer with her four grandchildren. They do enjoy cooking and she asked me if I could do a cooking class for them. We were having a hard time getting our times to mesh, so we decided on a video class with me visually taking them through the recipe I sent to them that they were going to prepare. Here I am, cell phone in hand, walking, talking and stirring through Modern Mac N Cheese!
https://www.youtube.com/watch?v=Z_evAOdiPUE
Modern Mac N Cheese
Fresh Vegetables and Pasta in a light, zesty Cheese Sauce
- 2 cups rotini pasta (Barilla Plus is my favorite)
- 1/2 cup carrot (diced)
- 2 cups broccoli florets
- 1 small zucchini (diced)
- 1 cup peas (frozen)
- 1 cup cottage cheese
- 1 tablespoon Dijon mustard
- 1/4 teaspoon hot pepper sauce
- salt and pepper (to taste)
- 1 cup Cheddar cheese (grated)
- 1 cup Monterey Jack cheese (grated)
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Prepare all the ingredients: Dice the vegetables, measure out the pasta and cheeses.
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Cook pasta in large saucepan of boiling salted water for 4 minutes.
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Add carrots and cook 2 minutes. Add broccoli and cook 2 minutes longer.
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Drain pasta and vegetables, reserving 1/2 cup of the cooking liquid.
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Return pasta and vegetables to saucepan. Add zucchini and peas.
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Blend the cottage cheese with an immersion blender or small food processor, just until smooth.
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Then add the reserved pasta cooking water, mustard, hot pepper sauce and blend briefly.
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Stir into the pasta and vegetables. Season with salt and pepper.
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Mix in cheddar and Monterey jack cheeses, stirring to combine.
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If eating immediately, warm gently on the stove top or can be eaten room temperature, even cold!
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If freezing, cool and package for the freezer.