Creamy Crusty Macaroni and Cheese
This creamy version has one powerful advantage for the cook: it is made with dry pasta, so there's no need for precooking. The pasta cooks in the oven, absorbing the liquid from the dairy products.
Yield: 6-8 ServingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | butter |
| 1 cup | 4% cottage cheese (not lowfat) |
| 2 cups | whole milk |
| 1 teaspoon | dry mustard |
| 1 pinch | cayenne pepper |
| pinch | freshly grated nutmeg |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1 pound | sharp or extra-sharp cheddar cheese, grated |
| 1/2 pound | elbow pasta, uncooked |
Directions:
Step 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.
Step 2: In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ 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.
Step 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.
Source: https://cooking.nytimes.com/recipes/1015825-creamy-macaroni-and-cheese?join_cooking_newsletter=false®ister=facebook
