I don’t recall my parents ever making mac and cheese at home, but when I was growing up baked mac and cheese from the grocery store was my favorite comfort food. West Indian mac and cheese is different from what you are usually served stateside. Back home it is always baked in a casserole (with a thick layer of cheese on top!); you would never serve West Indian mac and cheese with a spoon. Most of the mac and cheese recipes I’ve created have the same sturdiness to them, though I have cut back a bit on the cheese. This rendition is lighter (but definitely not light) and served in muffin form.
They were fun to eat and I found them to be nice and filling. I went with a trio of cheeses – sharp cheddar, parmesan, and low-fat cottage cheese. The cottage cheese gave a great flavor while upping the protein and lowering the fat; a three muffin serving has less than 500 calories.
I shared a bite with Webster the other day and I’ve been calling him “The Mac Doggy” ever since. Divorce would be imminent if Adam didn’t think these muffins were so darn tasty.
Mac and Three Cheese Muffins, serves 4 – 6
- 2 cups dry macaroni noodles
- 1 cup low-fat cottage cheese
- 1 cup shredded parmesan cheese
- 4 oz sharp cheddar, shredded
- 3 large eggs
- 1/2 tsp paprika
- 1/2 tsp nutmeg
- Preheat your oven to 350 degrees Farenheit. Lightly spray a 12-cup muffin tin with baking spray.
- In a large pot, cook macaroni al dente according to package directions. Then drain and return to pot. It is best to rinse out the pot with cool water first so that the cooked pasta doesn’t stick.
- Add the remaining ingredients to the cooked macaroni and stir well to combine.
- Portion macaroni mixture evenly into the 12 muffin cups. Bake for 30 minutes.