smokey mac & cheese

This might be my favorite dish I make. The smokey flavor is perfect for fall, and combined with the creamy cottage cheese and sharp cheddar & swiss it's amaaazing. It's so easy and you'll feel less guilty without using any cream, butter or flour!

Spoon into muffin tins for a party or to give the kids a perfect portion. Enjoy smokey, garlicky, cheesy, creamy heaven...

This is a perfect meal for those great stone pots that go on the stovetop and in the oven because you can boil your noodles and bake the casserole in the same dish. I'm dying to get one to save on dishes. But you can use the jarred garlic and skip sauteing, if you really want to save on dishes.

Serves 4 (or makes 12 muffin sections) 

You'll Need:

Penne Pasta- 8 oz. (my other favorites are ziti, gemelli or shells)
Sharp Cheddar Cheese- 4-5 oz., shredded 
Cottage Cheese (small curd) - 12 oz.
Light Sour Cream- 5 oz.
Cream Cheese- 4 oz.
Liquid Smoke- 2 tbsp. (use smoked cheddar if you can't find)
Garlic- 2-3 cloves, minced & cooked
Salt and Pepper- to taste
Breadcrumbs- 2 tbsp.
Swiss Cheese- shredded, 2 tbsp.

Bring salted water to boil and cook pasta according to directions. Drain.

Put noodles in sprayed 10 x 8 (2" deep, 1.8 Liter) casserole dish.

Using a hand blender, mix together cottage cheese, sour cream, cream cheese, cheddar, garlic, liquid smoke and salt & pepper. Pour over cooked pasta-mix well. (Spoon into muffin tins if using.)

Sprinkle bread crumbs and swiss cheese on top.

Bake in casserole dish at 350 for 30 minutes or for 20 minutes in muffin tins, until top is golden. Let cool 5-10 minutes (muffin tins have to cool or else they won't hold form).

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