Picnic Macaroni and Cheese
4

Serves 6 to 8

It's mac and cheese for summertime! Warm shell pasta delicately melts Pecorino Romano, blue and cottage cheeses into a satisfying salad. Serve warm, cold, or at room temperature — a perfect dish for your next picnic or potluck barbeque. Great served alongside fresh sliced tomatoes and basil.

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    Ingredients: 
    • 1 pound dried conchiglie (shell-shaped) pasta
    • 2 tablespoons extra virgin olive oil
    • 1 cup grated Pecorino Romano cheese
    • 1/2 cup blue cheese crumbles
    • 1 (16 ounce) container cottage cheese
    • 1/4 cup finely chopped flat-leaf parsley
    • Salt and pepper, to taste
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    Method: 

    Cook pasta according to package directions. Drain, immediately return to pot and toss with oil, Romano cheese and blue cheese until cheese is mostly melted into the warm pasta. Transfer pasta mixture to a large bowl, add cottage cheese and parsley and toss to combine. Taste first, then season with salt and pepper. Cool to room temperature, then cover and refrigerate until ready to serve.

    Nutritional Info: 
    Per Serving:420 calories (130 from fat), 14g total fat, 7g saturated fat, 25mg cholesterol, 670mg sodium, 51g carbohydrate (2g dietary fiber, 5g sugar), 22g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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