Organic Baked Macaroni with
Parmesan
16 oz. Macaroni (or whatever type pasta you prefer, this time I used organic whole wheat elbow macaroni but I prefer quinoa or rice elbow to the whole wheat)
2 ½ C. Raw Milk
8 oz. Organic Cream Cheese
5-6 T. Organic Butter
1/4 t. Fresh-ground Organic Pepper
1 t. Organic Yellow Mustard
1 ½ t. Sea Salt
1 ½ C. Raw Mild Cheddar Cheese, Grated
1 C. Parmesan, Grated
Cook the pasta
following package directions plus 1 t. of the sea salt, and strain. Put back in
the pot used to boil it and set aside. While the pasta is boiling, combine the
milk, cream cheese, butter, pepper, mustard and remaining salt in a medium cast
iron skillet (my personal favorite) or very large sauce/frying pan, and cook over
medium heat. Stir occasionally until the butter and cream cheese have melted. Toss
the cheddar and parmesan with the reserved pasta and mix. Pour pasta in 3 quart
baking dish and add hot milk mixture. Stir gently till mixed well.
**I used organic whole wheat elbow macaroni but prefer rice or quinoa pasta. I shouldn’t complain though because my worst critic, my 7 year old son, actually loved it minus the pieces that got a bit crunchy on top. Next time I will only bake this dish 2o minutes instead of 25.