Start out with a giant pot of water-- and a 12oz box of Penne noodles (we use whole wheat everything at our house) and cook the noodles according to the recipe on the package. While the noodles cook-- grab your other ingredients:
Put your cottage cheese in a food processor or a blender and blend until smooth. Scoop the cottage cheese into a bowl. Add 1/2 cup of sharp cheddar, and 1/4 cup of Parmesan cheese and mix together. Once mixed, add 1/8 teaspoon of salt and pepper and mix well. By now, your noodles should be done. Drain them and put them in a separate bowl.
Add cheese mixture to the noodles and mix well. Then, put the noodles in an 11x17 baking dish, greased. Then take 1/4 cup of grated parmesean cheese, 3 tablespoons of panko bread crumbs, and 1 tablespoon of parsley and mix. Sprinkle the mixture on top of the mac and cheese and stick it in the oven. Bake at 375-degrees for 10 minutes.
Then preheat the broiler and broil pasta for 1 minute or until the top is brown. Now, this recipe comes with a fabulous Spinach salad with a homemade vinaigrette.
The recipe calls for 8 cups of baby spinach, 2 cups of halved cherry tomates and 3/4 cup of red onions. We don't like tomatoes at my house, so I omitted them and added carrots, broccoli and raddishes. Next, grab the ingredients for the vinaigrette: Take 1/4 cup of white wine vinegar, 2 tablespoons of olive oil, 1 tablespoon of oregano, 1/8 teaspoon of salt and pepper. Combine in a bowl and whisk together. Then drizzle over the salad and toss.