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Recipe #5: Picnic Mac & Cheese

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. - Serves 6–8
  • 16 oz dry organic conchiglie (shell shaped) pasta
  • 2 TB extra virgin olive oil
  • 1 cup grated, Pecorino Romano cheese
  • 1/2 cup blue cheese crumbles
  • 1 carton (16-oz) organic cottage cheese
  • 1/4 cup finely chopped fresh Italian (flat leaf) parsley
  • sea salt, to taste
  • ground pepper, to taste
Cook pasta according to package directions. Drain cooked pasta, then return to cooking pot and immediately toss with olive oil, Romano cheese and blue cheese until cheese is mostly melted into the warm pasta. Transfer pasta mixture to a large bowl and add cottage cheese and parsley. Toss to combine well.

Taste first (Romano is very salty), then season to taste with salt and pepper. Cool to room temperature, then cover and refrigerate.

Nutrition Info: Per Serving (5 oz-wt.): 250 calories (110 from fat), 13g total fat, 6g saturated fat, 1g dietary fiber, 18g protein, 16g carbohydrate, 50mg cholesterol, 610mg sodium
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