Creamy Macaroni and Cheese
There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here’s our recipe), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: There’s no need to preboil the pasta. It cooks in the oven, absorbing the liquid from the dairy products.
Ingredients
- 2tablespoons unsalted butter
- 1cup cottage cheese (not low-fat)
- 2cups milk (not skim)
- 1teaspoon dry mustard
- Pinch of ground cayenne
- Pinch of ground nutmeg
- 1/2teaspoon kosher salt
- 1/4teaspoon black pepper
- 1pound sharp or extra-sharp Cheddar, grated
- 1/2pound elbow pasta, uncooked
Directions
Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 25 gramsCalories: 426Saturated Fat: 14 gramsUnsaturated Fat: 8 gramsSodium: 487 milligramsSugar: 5 gramsFiber: 1 gramCarbohydrate: 27 gramsProtein: 22 grams
Source: https://cooking.nytimes.com/recipes/1015825-creamy-macaroni-and-cheese