Creamy Macaroni and Cheese

 

From New York Times

YIELD 6 to 8 servings / TIME 1 hour 40 minutes

INGREDIENTS

•  2 tablespoons unsalted butter
•  1 cup cottage cheese (not low-fat)
•  2 cups milk (not skim)
•  1 teaspoon dry mustard
•  Pinch of ground cayenne
•  Pinch of ground nutmeg
•  1/2 teaspoon kosher salt
• ¼ teaspoon black pepper
•  1 pound sharp or extra-sharp Cheddar, grated
•  1/2 pound elbow pasta, uncooked

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.

My Note: This was easy as I recall and worked well for the mac n cheese bar we had. Make sure all dairy is full fat and to buy a block of cheese, not pre-shredded. MXF