Secret ingredient boosts easy homemade mac and cheese Washington DC

Yes, there is mac and cheese beyond Kraft. And no, you don’t have to start with a roux and then build a complicated cheese sauce.

For this version from Smith’s Dairy, you just mix everything in one big bowl, pour it into a pan, top with bread crumbs and bake. The secret ingredient, which adds creaminess and a punch of flavor, is onion dip.

Start by cooking pasta until it’s al dente (a bit firmer than you might consider totally cooked). Drain. In a large bowl, stir together onion dip, cottage cheese, eggs, cheddar cheese, red pepper flakes and broccoli.

You can use frozen broccoli or fresh, but if you use fresh, I suggest you blanch it or pop it in the microwave for a couple minutes until it is bright green and releases some liquid. Then drain and pat dry. Otherwise, it might make the macaroni and cheese a bit watery.

For variety, you could add chopped red bell pepper or chopped ham.

This recipe fills a 9-by-13-inch pan, which is a lot. If you are serving one or two people, consider dividing the mixture into two 8-by-8-inch pans and freezing one for later.

It’s not quite as fast as the blue and yellow box, but the end result is a homey, crumb-topped casserole you’ll be proud to serve to company -- or hoard just for yourself.
 
ZESTY BAKED MAC & CHEESE WITH BROCCOLI

1 pound elbow macaroni (or other pasta)
2 16-ounce containers onion dip
24-ounce container low-fat cottage cheese
3 eggs
1 pound frozen broccoli florets, uncooked
1 pound cheddar cheese, shredded (4 cups)
1 to 2 teaspoons crushed red pepper flakes, to your taste
2 tablespoons butter
1 cup bread crumbs

Preheat oven to 350 degrees. Butter and set aside one 9-by-12-inch baking dish or two 8-inch square pans. Cook pasta according to package directions until just tender, being careful not to overcook, and drain.

In large bowl, mix together onion dip, cottage cheese, eggs, cheddar cheese, crushed red pepper, and frozen broccoli florets. Mix in drained pasta. Pour into baking dish or divide between two square pans.

Put bread crumbs in small bowl.* Melt butter, then pour over breadcrumbs, stirring and tossing to coat with butter. Sprinkle buttered breadcrumbs on top of casserole and gently pat down. Bake uncovered until the topping is golden and the mixture is bubbly, 50 to 60 minutes.

Yields 12 servings. Per serving: 359 calories, 18 grams protein, 311 mg calcium, 16 grams fat, 321 mg sodium.

* After sprinkling bread-crumb mixture over pasta, casserole can be wrapped tightly in plastic freezer wrap and frozen for up to one month. To bake, thaw casserole in refrigerator and bake in 350-degree oven until hot throughout, about 60-65 minutes.

Variations: Add chopped red bell pepper or 1 cup diced ham.