Wednesday, August 29, 2012

Organic Baked Macaroni with Parmesan
Preheat oven to 350˚.

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.
Bake approximately 20 minutes, or until the macaroni is set and the top is golden brown. “And not crunchy!”, as my son would say. Happy Baking!
Makes Approx. 8 - 1 1/4 cup servings

**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.

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