Creamy Macaroni and Cheese

(from dlcallison’s recipe box)

New York Times, 1/4/06

This one is just perfect for anyone looking for classic, baked, no-fuss mac and cheese. Serve it with a g’normous green salad, in a feeble attempt at caloric balance, and wine, to remind yourself that you’re a grown-up.

Source: Smitten Kitchen (http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted) (from RecipeThing user fliperty)

Prep time: 45 minutes
Cook time: 30 minutes
Serves 6 people

Ingredients

  • 2 tablespoons butter
  • 1 cup cottage cheese (not lowfat)
  • 2 cups milk (not skim)
  • 1 teaspoon dry mustard
  • Pinch cayenne
  • Pinch freshly grated nutmeg (Deb note: I skipped this)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound sharp or extra-sharp cheddar cheese, grated (Deb note: I’m a big fan of Cabot extra-sharp, in the purple wrapper)
  • 1/2 pound elbow pasta, uncooked.

Directions

  1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.

  2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. (Next time, I will puree everything without the milk, and then add it in. I think that will put a finer grind on the cottage cheese, so no lumps remain.) Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

  3. 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.

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