1 16 oz package cavatappi macaroni
1 24-ounce container small curd cottage cheese 16 ounces non-fat plain Greek yogurt
2 large eggs
1 1/2 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon truffle oil 4 cups
(16 oz) shredded sharp cheddar cheese
1 cup (8 oz) shredded triple cheddar cheese Sweet Paprika, to taste
Cherry Mojobrick’s Bar-b-Qube
1. Cook macaroni according to package directions; drain – save about 1 cup of this liquid gold to incorporate into the mac & cheese later
2. Stir together cottage cheese and next 6 ingredients in a large bowl; stir in macaroni. Spoon mixture into a lightly greased aluminum foil pan. Stir in ½ cup of the water saved from the boiled macaroni. Toss in the foil pan to ensure all is fully incorporated.
3. Sprinkle 1 cup shredded triple cheddar cheese on top, then sprinkle with paprika.
4. Add one Cherry Mojobrick Bar-b-qube to 20 brickets. Smoke at 350 for 45 minutes, and let stand 10-15 minutes before serving.
If you feel the cheese is browning too quickly for you, put a tin foil tent on top of dish. Yields 8-12 servings.

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