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
-
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.
-
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.
-
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.