Every week I try to make or create a new recipe to share with you all, but with Lil Miss, making new recipes has definitely not been on the top of my priority list.

But

, tonight we tried a new recipe only for it to turn out as a fail.

I wanted so badly to have a recipe for you all to try, but that did not turn out so well. So disappointed, I went back to the drawing board and viola – light bulb! A new idea came to me!

I want to share with you the good – and the bad! I have tried my hand at my fair share of recipes for them not to turn out. And I don’t share those with you. Usually.

But I’m going to try something new.

I’m going to share with you my failed recipe

.

Now, I’m not saying that the recipe is a failure. It very well could be user failure (for which I would not doubt).

I will share my pictures, the recipe I used and if you have any tips or suggestions or another recipe similar to my failed recipe, please feel free to share it in the comments!

Ready?

Tonight’s failure?

Baked Macaroni and Cheese

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During our late night feedings with Lil Miss, I tend to watch a lot of the Food Network. The other night, I saw one of the diners make a baked macaroni and cheese that had cottage cheese, so today, I Googled “baked macaroni and cheese recipe with cottage cheese” and tried my hand at a baked macaroni and cheese recipe that I altered to our needs.

Here is our

ingredient list:

6 tablespoons breadcrumbs

2 teaspoon extra-virgin olive oil

1/2 teaspoon paprika

1 3/4 cups skim milk

6 tablespoons all-purpose flour

4 cups shredded extra-sharp Cheddar cheese

2 cups low-fat cottage cheese

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

Pepper, to taste

16 ounces (2 cups) elbow macaroni

Directions:

Put a large pot of water on to boil.

Preheat oven to 450°F.

Coat a baking pan with cooking spray. We used a 13×9 inch pan.

Mix breadcrumbs, oil and paprika in a small bowl.

Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming.

Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes.

Remove from heat and stir in Cheddar until melted.

Stir in cottage cheese, nutmeg, salt and pepper.

Cook pasta for 4 minutes, or until not quite tender. Drain and add to the cheese sauce; mix well.

Spread the pasta mixture in the prepared baking dish.

Sprinkle with the breadcrumb mixture.

Bake the casserole until bubbly and golden, 25 to 30 minutes.

Our finished product:

As you can see, the breadcrumbs – they burnt. In addition, they really weren’t that tasty. Then again, what burnt food does taste good, right? I definitely think I would alter this so that the breadcrumb mixture gets added the last 10 minutes or so. I like crunch, not burn.

The taste was all around off. It did not taste like mac and cheese. It definitely lacked cheese flavor, which was very disappointing since I was looking for a strong mac and cheese flavor.

All around, I would give it a 2 out 5 stars. We ate it, but it isn’t a recipe I would make again following this recipe.

I need your help! What tips, suggestions or baked mac & cheese recipes do you have for me to try and make this one better?