“Guess what I’m making for dinner tonight?”
“What?” Isabelle inquired.
“I’m making baked macaroni and cheese from scratch.”
“No! I don’t want from scratch!”
IS SHE KIDDING ME? She said she was fine with this being our dinner together tonight seeing as Marc wouldn’t be home for dinner. And now she doesn’t want it? OH MY G-D!
“Yes, I’m making it from scratch. For you. Like you asked for it.”
“But I don’t wanna be scratched!”
I chuckled. “You’re not going to be scratched, Isabelle. Making something from scratch means I’m cooking the entire dish myself. Nothing comes out of a box. You love this kind of macaroni and cheese. Trust me, you’ll be happy.”
And she was. She gobbled up way more than I expected considering this is the first time I ever made it gluten-free.
2 tablespoons butter
1 cup low fat cottage cheese
2 cups milk (1 cup of skim and 1 cup of whole milk OR 2 cups of lowfat milk)
1 teaspoon dry mustard
Pinch grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound grated, extra-sharp cheddar
1/2 pound gluten-free elbow pasta (Buy corn elbows, NOT rice elbows.)